Pie Crust:<\/p>\n
2 cups flour
\n1 cup cake flour
\n1 cup Crisco shortening
\n1 whole egg
\n1 tablespoon apple cider vinegar
\n\u00bd teaspoon salt
\n1\/3 cup ice water<\/p>\n
Cut the shortening into the flour. Beat together the rest of the ingredients and add to the flour mixture. Mix just until incorporated. Form into a disk and wrap in plastic and chill. Roll out and line pie dish.<\/p>\n
Filling:<\/p>\n
\u00be cup brown sugar
\n\u00bd teaspoon salt
\n2 teaspoons pumpkin pie spice
\n2 eggs
\n2 cups pumpkin pulp or canned pumpkin
\n1-1\/2 cups heavy cream<\/p>\n
Blend all together and pour into 9-inch pastry lined pie dish. Bake at 400 degrees for about an hour. Cool and then add the pecan topping.<\/p>\n
Pumpkin Pie with Pecan Topping, continued<\/p>\n
Pecan topping:<\/p>\n
2\/3 cups brown sugar
\n3 tablespoons milk
\n2 tablespoons syrup
\n1\/3 cup chopped pecans<\/p>\n
Cook the sugar, milk and syrup just until sugar is melted, add the pecans and cool. Pour on top of the cooled pie. Serve with whipped topping or ice cream.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pie Crust: 2 cups flour 1 cup cake flour 1 cup Crisco shortening 1 whole egg 1 tablespoon apple cider vinegar \u00bd teaspoon salt 1\/3 cup ice water Cut the shortening into the flour. Beat together the rest of the ingredients and add to the flour mixture. Mix just until incorporated. Form into a disk … <\/p>\n