American Pie Council

2011 Contest Recipe

Farm Fresh Pumpkin Pie with Pecan Topping

Farm Fresh Pumpkin Pie with Pecan Topping
Serves 6-8

1/3 cup plus 2 tablespoon shortening
1 cup all purpose flour
1/4 teaspoon salt
Pinch of sugar
6-7 tablespoon ice cold water

Pumpkin Pie Filling
2 cans pure pumpkin (fresh pumpkins when in season cooked fork tender)
4 Tablespoon melted butter
1/2 cup sugar
1 tablespoon brown sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon molasses
2 large farm fresh eggs
Pinch of ground cloves
1/3 cup evaporated milk

Pie Topping
3/4 cup brown sugar
1/3 cup flour
3 tablespoon melted butter
1/2 cup chopped pecans

Mix flour, salt and sugar. Cut in shortening with fingers or fork until mixture resembles small peas. Add just enough water to allow entire mixture to stick together. Roll out on floured waxed paper. Press into 9 inch pie plate. Crisco Butter Flavor Shortening is preferred.

Put pumpkin in large mixing bowl, blend with spices. Mix by hand until completely blended, add eggs, sugars, molasses,butter and evaporated milk. Mix until smooth. Pour into prepared pie shell.

Place brown sugar and flour in bowl and mix. Add chopped pecans and melted butter. Spread over sweet potato pie.

Bake at 350 degrees for 50 to 60 minutes or until topping is golden brown.
Serve warm or chilled.