I highly recommend giving this recipe from Souther Living a try this Holiday season. Two of my favorite pies blended into one, Pumpkin and Pecan.
Photo: Helen Norman; Styling: Heather Chadduck Hillegas
3 tablespoons powdered sugar
*Use your favorite home made pie crust or 1/2 (14.1-oz.) package refrigerated pie crusts
3 tablespoons finely chopped toasted pecans
Vegetable cooking spray
1 (15-oz.) can pumpkin
1 1/4 cups half-and-half
1/2 cup firmly packed light brown sugar
3 large eggs, lightly beaten
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon table salt
Garnish: toasted pecan halves
Hands-on: 20 Minutes
Total: 3 Hours, 40 Minutes
1. Preheat oven to 350°. Sprinkle work surface with powdered sugar. Lay piecrust, and place on prepared surface. Sprinkle piecrust with chopped pecans. Place wax paper over piecrust and pecans, and lightly roll pecans into crust. Fit piecrust, pecan side up, in a lightly greased (with cooking spray) 9-inch pie plate; fold edges under, and crimp.
2. Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and well incorporated; pour into prepared piecrust.
3. Bake at 350° for 45 minutes, shielding edges with aluminum foil after 20 minutes, if needed, to prevent excessive browning. Carefully top pie with Pecan Streusel Topping. Reduce oven temperature to 325°, and bake 25 minutes, covering pie with aluminum foil after 5 to 10 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).