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Pumpkin Pie in a Pecan Ginger Shortbread Crust

13 Nov

Thanksgiving Pumpkin Pie

I just had to combine my no-fail Pumpkin Pie filling with my Pecan Ginger Shortbread Cookie recipe. The combination is perfect for the holidays.

Pecan Ginger Shortbread Pie Crust Ingredients:  enough for a 10″-inch deep pie pan

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1 cup pecans, finely chopped in a food processor
  • 4 tsp Instant Ginger Honey Crystals
  • 2 sticks unsalted butter (16 Tb), room temperature, sliced
  • 1/2 cup confectioner’s sugar

In a bowl whisk the flour, salt, pecan and ginger honey crystals together and set aside.

In a large bowl using an electric mixer on medium, beat the butter and confectioner’s sugar together until light and fluffy. About 5 minutes. Reduce the speed to low and slowly mix in the flour mixture until combined thoroughly. Butter your pie pan well and then using your hands and starting in the center working outward press dough into the buttered pie pan. I work with a golf ball size of dough  at a time. Flatten and piece the dough together with your fingers until the entire pan is covered, including the sides. Prick the dough all over with a fork, cover with plastic wrap and refrigerate for 20 minutes letting the dough rest.

Preheat your oven to 300. Remove the plastic wrap and bake for 30 minutes. While the crust is baking prepare your pumpkin pie filling.

Pumpkin Pie in a
Pecan Ginger Shortbread Crust

No Fail Pumpkin Pie Filling Ingredients:                       enough for a 10″-inch deep pie pan

  • 1 cup heavy cream
  • 1 cup “whole” milk
  • 3 eggs plus 2 extra yolks
  • 1 tsp vanilla
  • 1 @ 15oz can pumpkin puree
  • 1 cup yams, drained from a 15oz can
  • 3/4 cup sugar
  • 1/4 cup maple syrup
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp salt

Whisk together the cream, milk, eggs, yolks, vanilla and set aside.

In a medium bowl beat together the pumpkin puree, yams, sugar, syrup, ginger, cinnamon, nutmeg and salt. Then in a heavy bottom saucepan over medium heat bring to a simmer. Continue to simmer the pumpkin mixture for about 15 minutes, stirring constantly until it is thick and shiny. Remove pan from heat and whisk in the cream mixture. Strain this combined mixture with a fine meshed strainer over a medium bowl. Use a spatula to press solids through the strainer. Re-whisk the mixture and pour into your pre-baked Pecan Ginger Shortbread Crust.

Preheat the oven to 400, place the pie in the oven and bake at this temperature for 10 minutes. Then lower the temperature back to 300 and bake for another 55 minutes, until the pumpkin mixture is no longer jiggly. Let the pie rest and cool to room temperature on a wire rack for at least 3 hours before serving.

Suggestions: Serve with whipped cream on top of each slice, Yum Yum! If you are using a 9″ pie pan you will have leftover crust and filling so how about making shortbread cookies and baking the pie filling in some custard cups.

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2 Comments

Posted by on November 13, 2012 in Desserts, Holidays, Thanksgiving

 

Tags: , , , , , , , , ,

2 responses to “Pumpkin Pie in a Pecan Ginger Shortbread Crust

  1. cindy knoke

    November 17, 2012 at 1:22 AM

    This is awesome!

     
    • flyfishbrat

      November 17, 2012 at 9:37 AM

      Thanks Cindy, it’s been a real treat to enjoy our Thanksgiving favorites early this year. This one has been enjoyed for days now. Mark even ate it for breakfast yesterday. I love that.

       

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