Best Autumn Essentials Nutty Crust Pumpkin Pie Recipes

DEEP-DISH PUMPKIN PIE WITH NUT CRUST

Steps:

• In a medium bowl, stir together the flour, brown sugar, and granulated sugar. Using a pastry blender, cut in the cold butter pieces until the mixture resembles fine crumbs. Stir in the nuts.
• Set aside 1 cup of the crumb mixture. Firmly press the remaining crumb mix over the bottom and halfway up the sides of a 2-quart rectangular baking dish; set aside.
• In a large bowl, stir together the pumpkin, condensed milk, beaten eggs, cinnamon, allspice and salt until well mixed. Pour the mixture into the prepared baking dish. Sprinkle with the reserved crumb mixture.
• Bake in a 350 degree oven about 55 minutes or until the topping is golden brown and the filling is set; cool.

PUMPKIN PIE WITH SPICED NUT CRUST

Steps:

• Pie Filling:.
• Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 50 to 55 minutes or until set. Remove from oven; let cool.
• Spiced Nut Crust:.
• Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.

CITRUS PUMPKIN PIE IN A NUTTY CRUST

Steps:

• Preheat oven to 425°F.
• To Make Crust-------.
• Combine crust ingredients and press into a 9-inch pie pan.
• Set Aside.
• To Make Filling-------.
• Beat together pumpkin, yogurt, orange juice, sugars and eggs.
• Add salt, spices and orange zest and stir until thoroughly blended.
• Pour into pastry lined pie pan.
• Bake for 15 minutes; lower temperature to 350°F and continue baking for 45 minutes or until knife inserted in middle comes out clean.

AUTUMN ESSENTIALS: NUTTY CRUST PUMPKIN PIE

Steps:

• 1. PREP/PREPARE
• 2. THINGS TO DO AHEAD OF TIME
• 3. COCONUT CREAM: Place a can of coconut cream in the refrigerator the day before you make this pie. The next day, remove the can and open it. You will see two things: A thick cream, and a watery liquid. Discard the watery liquid, and spoon out 1 cup of that lovely coconut cream for this recipe.
• 4. THE PUMPKIN PUREE: You have two choices for the puree: Canned or Fresh. I would encourage you to try the fresh approach because once you do; you will never look at canned puree the same way again. If you want to make your own from scratch, here is a basic recipe for you: https://www.justapinch.com/recipes/dessert/cake/pumpkin-puree-tips.html?p=1
• 5. THE CRUST
• 6. Gather Your Ingredients.
• 7. Add the nuts, salt, cinnamon, and sugar to the bowl of a food processor, fitted with an S-Blade.
• 8. Use 1-second pulses until the mixture is finely ground.
• 9. Add the egg.
• 10. Continue to use 1-second pulses until the mixture combines into a paste.
• 11. Add the nut mixture to a pie plate lightly coated with oil, or butter.
• 12. Place the pie plate into the freezer for 20 minutes.
• 13. Place a rack in the bottom position, and preheat the oven to 325f (165c)
• 14. Take the piecrust from the freezer and place into the preheated oven for 20 minutes.
• 15. Remove from the oven and allow to completely cool.
• 16. Chef's Note: Leave the oven on at 325f (165c).
• 17. THE PUMPKIN FILLING
• 18. Gather your ingredients.
• 19. Add the whole eggs and the egg yolks to a large bowl, and whisk together.
• 20. Add all the remaining ingredients, except the pumpkin puree and coconut cream, to the bowl, and whisk together.
• 21. Finally, add the pumpkin puree, and coconut cream, and whisk to combine.
• 22. Pour the mixture into the prepared piecrust.
• 23. Place the pie in the preheated oven, and then raise the temperature to 360 (180c).
• 24. Bake until the center of the pie is firm, and a toothpick inserted into the center comes out clean, about 50 to 55 minutes.
• 25. Chef's Note: Allow to completely cool before serving.
• 26. PLATE/PRESENT
• 27. Serve as a dessert after dinner, or have a slice just because you can. Enjoy.
• 28. Keep the faith, and keep cooking.