Email to Linda       

Recipe Categories: Linda_in_MO's HOME PAGEAPPETIZERSandDIPS BEEF BEVERAGES BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIESandBROWNIES CROCKPOT DESSERTS GROUND_BEEF HAM JAMSandJELLIES MISC_BREAD MUFFINSandQUICKBREADS PASTA PIZZA PORK POULTRY PRESERVINGandCANNING SALADandDRESSING SANDWICHES SIDE_DISHES SOUPSandSTEWS YEAST_BREADS

Pumpkin Pie with Toffee-Walnut Topping




Source of Recipe


Bon Appétit, November 2000


Recipe Introduction


This has been my standard pumpkin pie recipe since I first made it in 2001. See my notes for changes.


List of Ingredients




Crust:
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (about) ice water
1 large egg yolk, beaten to blend

Filling:
1 15-ounce can pure pumpkin
2/3 cup (packed) golden brown sugar
2/3 cup whipping cream
1/3 cup whole milk
2 large eggs
1/4 cup sugar
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/2 cup walnuts, toasted, chopped
1/3 cup English toffee bits (such as Skor)
whipped cream

Recipe



For crust: Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.

Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.

For filling: Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.) Serve with REAL whipped cream!

Makes 10 servings

NOTES: I just use 1 cup of half and half instead of 2/3 cup whipping cream and 1/3 cup whole milk; I use a different pie crust recipe; I use freshly grated nutmeg; I use 1/2 cup toffee bits and 1/3 cup toasted walnuts instead of the other way around.