American Pie Council

Walnut Crunch Pumpkin Pie

2005 First Place Pumpkin Category

Pastry Dough:
2 1/2 cups all-purpose flour
1/2-teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter
1/4 cup cold Crisco shortening
4 to 6 tablespoons ice water

In a food processor, add flour and salt. Pulse to mix. Add cold butter and Crisco, which has been cut into small pieces. Pulse 6 to 8 times until mixture resembles coarse meal with some small pea-size butter lumps. Drizzle 4 tablespoons ice water evenly over and pulse 3-4 times more until dough holds together. Add more water, 1 tablespoon at a time until dough holds together. Form into 2 balls, and then flatten each into a disk. Wrap disks separately in plastic wrap and refrigerate at least 1 hour.

Divide dough into 2 pieces. On a lightly floured surface with a lightly floured rolling pin roll out one piece of dough into a 10-inch round (about 1/8 inch thick). Fit a 9-inch pie plate with one piece of dough and flute edges. Reserve 2nd piece of dough for another time. Refrigerate (or freeze) while preparing filling

2/3 cup (packed) golden brown sugar
1/2-cup sugar
2 tablespoons all purpose flour
1/2-teaspoon salt
1/2-teaspoon ground cinnamon
1/8-teaspoon ground allspice
1/8-teaspoon ground cloves
1/8-teaspoon ground ginger
1 1/2 cups canned solid pack pumpkin
2 tablespoons mild-flavored (light) molasses
3 large eggs
1 cup whipping cream

Place baking sheet in oven and preheat to 450ýF. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses, eggs, and whipping cream. Pour mixture into frozen crust. Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325ýF and bake until sides puff and center is just set, about 40 minutes. Cool completely. Preheat broiler. Prepare Walnut-Crunch topping.

Walnut-Crunch Topping:
4 tablespoons butter
1 cup chopped walnuts
1/4 cup packed brown sugar
1-cup whipping cream plus 3 Tbsp powdered sugar
In a small saucepan, over low heat, melt butter. Stir in walnuts and brown sugar and mix until well mixed. Spoon evenly over pie. Broil pie 3 minutes, 5 to 7 inches from broiler, or until topping is golden and sugar dissolves. Cool pie again on wire rack.

In a small bowl, beat heavy whipping cream and powdered sugar with electric mixer until stiff peaks form. Pipe around edge of cooled pie.