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Spiced Pumpkin Custard Pie

If you get nervous about making pie crusts, this recipe is for you. All you have to do is pat the nutty, gingery crumb crust into the pie plate.—Charlene Chambers, Ormond Beach, Florida
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    8 servings

Ingredients

  • 3/4 cup chopped pecans, toasted
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 7 tablespoons shortening
  • 2 tablespoons plus 1 teaspoon ice water
  • FILLING:
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • Whipped cream, optional
  • Additional ground cinnamon, optional

Directions

  • Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
  • For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
  • Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers.
Nutrition Facts
1 piece (calculated without whipped cream): 402 calories, 23g fat (6g saturated fat), 66mg cholesterol, 356mg sodium, 42g carbohydrate (25g sugars, 4g fiber), 8g protein.

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