Pumpkin Pies with Cinnamon-Pecan Topping

Food, Hometown Cooking, Recipes
on November 6, 2012
Mark Boughton Photography/Styling by Teresa Blackburn

If you like, skip the topping. These pies are great with or without it.

2 (9-inch) deep-dish pie crusts


1/2 cup (1 stick)butter, at room temperature
1 cup all-purpose flour
2/3 cup packed brown sugar
1 cup chopped pecans or walnuts
1 teaspoon cinnamon
1 teaspoon vanilla extract


1 1/2 cups packed dark brown sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
4 eggs
2 eggs yolks
2 teaspoons finely grated orange rind
1 (29-ounce) can pure pumpkin (not pie filling)
2 (12-ounce) cans evaporated milk

1. Preheat oven to 425F.

2. To “blind bake” pie crusts, place parchment paper in the bottom of pie crusts. Place pie weights or dried beans on top of paper. Place in oven and bake 10 to 15 minutes, until firm. Remove from oven; remove weights and paper. Return crusts to oven and bake 5 minutes longer, until light golden. Let cool 5 minutes before adding filling.

3. To prepare topping, combine all ingredients in a small bowl; mix with a fork until crumbly. Set aside.

4. To prepare filling, combine all ingredients in a large bowl. Whisk well. Pour into pie crusts.

5. Bake pies 15 minutes. Reduce oven temperature to 350F and continue baking 30 minutes. Remove from oven and sprinkle on topping. Return to oven and bake 15 minutes or until a knife inserted into the center comes out clean. If fluted edges of crusts begin to brown too much, place foil rings or metal pie crust shields over edges during last 15 minutes of baking.

Serves 16

Recipe by Chef Chris Koetke

Nutritional facts per serving: 470 calories, 26g fat, 95mg cholesterol, 7g protein, 54g carbohydrates, 3g fiber, 410mg sodium

This recipe originally appeared as Best Pumpkin Pies on Relish.com