Best Pumpkin Pie Crunch Wo Nuts Recipes

PUMPKIN PIE CRUNCH

Steps:

• Preheat oven to 350°F.
• Grease bottom of 13x9x2-inch pan.
• Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
• Pour into pan.
• Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
• Drizzle with melted butter.
• Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
• Cool completely. Serve with whipped topping. Refrigerate leftovers.

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 CRUNCH PIE

Steps:

• Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
• Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
• Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.