American Pie Council

Pumpkin Patch Pie - Paigue Dague

1/2 cup shortening, cold
1 1/2 cup flour
1 tablespoon powdered sugar
3/4 teaspoon salt
4 tablespoons cold water
Cut shortening into flour until crumbs form. Stir in powdered sugar and salt. Add water, then form into dough. Cover and chill before rolling. Roll out and transfer to a 9" pie dish.Refrigerate until ready to use.

3/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 eggs
2 cups pumpkin puree
1 - 12 oz. can evaporated milk
Preheat oven to 425. Mix brown sugar, salt and spices into a small bowl. With a mixer, beat eggs in a large bowl. Stir in pumpkin puree and dry ingredients. Stir in evaporated milk. Pour filling into unbaked pie shell.
Bake pie at 425 for 15 minutes, then reduce heat to 350 for 50 minutes or until center is nearly set. Shield crust if necessary to prevent overbrowning. Cool pie on wire rack for at least 2 hours. Garnish with sugared pecans and drizzle, if desired.

Sugared Pecan Garnish
6oz. pecan halves
1 egg white
1 tablespoon water
1/2 cup sugar
3/8 teaspoons salt
1/4 teaspoons ground cinnamon
In medium bowl, beat together egg white and water with fork. Add pecans and stir to coat. Place coated pecans in a single layer on cookie sheet. Bake at 250 for one hour, turning every 15 minutes. Remove from oven and cool on sheet. Just prior to serving garnish top of pie with sugared pecans.

Salted Caramel Drizzle
1/2 cup unsalted butter
2/3 cup brown sugar, packed
1/2 teaspoon sea salt
1/4 cup heavy whipping cream
Combine butter, brown sugar and salt in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for one minute. Remove from heat. Slowly whisk in heavy whipping cream until smooth. Cool slightly and drizzle over pie as desired.