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      RECIPE TITLE "Tawny Pumpkin Pie" courtesy of

    yields-- time--difficultymoderate


    Pecan Pie Crust (10-inch)

    • 1-1/3 cups all-purpose flour
    • 1/2 teaspoon salt
    • two finger pinch of sugar
    • 1/4 cup pecans, finely chopped
    • 8 tablespoons cold unsalted butter, cut into small pieces
    • 3 tablespoons ice cold water


    • 2 eggs, slightly beaten
    • 1 (16 oz.) can pumpkin or
    • 2 cups fresh 3/4 cup light brown sugar
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ginger juice
    • 1/4 teaspoon ground cloves
    • 1/8 teaspoon ground nutmeg and allspice
    • 1 teaspoon orange zest
    • 1-2/3 cups evaporated milk
    • Caramelized Pecan Topping (optional)


    1. In a food processor place flour, salt, sugar, pecans and butter. Process until mixture resembles crumbs the size of oatmeal flakes, about 10 seconds. Add ice water and pulse 6 to 8 times.
    2. It should not mass on the blade. Gather up the dough, into a ball and dust it lightly with flour, wrap in plastic and refrigerate for at least 1 hour before rolling out.
    3. To roll out crust press dough between hands to form a 5 to 6-inch pancake.
    4. Flour rolling surface and rolling pin lightly. Roll dough into a circle. Trim 1-inch larger then outer edge of pie plate. Loosen dough carefully, fold dough into quarters, unfold and press into pie plate. Fold edge under and flute.
    5. Refrigerate pie shell till ready to use.

    6. Filling: Blend together eggs and pumpkin.
    7. Stir in sugar, salt, cinnamon, ginger juice, cloves, nutmeg, allspice and orange zest. Blend in evaporated milk.
    8. Pour filling into chilled pie shell. Bake in hot 400 degree oven for 45 to 55 minutes or until knife inserted halfway between center and edge of pie comes out clean.
    9. Cool completely on rack. Gently drop Caramelized Pecan Topping by the spoonfuls over cooled pie to cover top. Broil 5-inches away from heat until mixture begins to bubble, about 3 minutes.
    10. Watch carefully (if cooked too long can turn syrupy). Cool on rack. Caramelized Pecan Topping: Combine 3 Tablespoon soft butter or regular margarine, 2/3 cup brown sugar, firmly packed, and 2/3 cup coarsely chopped pecans.

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