Pumpkin Pie with Walnut Crust

Name: Pumpkin Pie with Walnut Crust
Prep time: 40 min
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: 2 c. all-purpose flour, plus more for parchment paper; 1/2 c. ground walnuts (about 1 1/2 ounces); 3 tbsp. granulated sugar; Kosher salt; 2/3 c. vegetable shortening, cold; 1/2 c. dark-brown sugar; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/2 tsp. freshly grated nutmeg; 1/8 tsp. ground cloves; 1 (15-ounce) can pure pumpkin; 1 c. evaporated milk; 2 large eggs, lightly beaten

Published: Oct 11, 2012

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Anna Williams

Yields:

8 serving(s)

Prep Time:

40 mins

Total Time:

2 hrs 15 mins

Cal/Serv:

463

Both the crust and pie can be made up to 2 days ahead of the celebration, saving you from day-of holiday stress in the kitchen.

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Ingredients

2 cups all-purpose flour, plus more for parchment paper
1/2 cup ground walnuts (about 1 1/2 ounces)
3 Tbsp. granulated sugar
Kosher salt
2/3 cup vegetable shortening, cold
1/2 cup dark-brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1 (15-ounce) can pure pumpkin
1 cup evaporated milk
2 large eggs, lightly beaten

Directions

1. Step 1In a large bowl, combine flour, walnuts, granulated sugar, and 3/4 teaspoon salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1/4 cup ice-cold water over mixture and mix gently until dough begins to come together. (If dough is too dry, add up to 2 more tablespoons water, a tablespoon at a time.) Divide dough in half, pat each half into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.
2. Step 2Roll out 1 disk between 2 sheets of lightly floured parchment paper to an 11-inch circle. Fit dough into a 9-inch pie plate and trim edge to fit over rim. Roll remaining dough between 2 sheets of lightly floured parchment paper, into a 10-by-4 1/2-inch rectangle; trim edges. Cut dough lengthwise into 12 quarter-inch-wide strips; discard extra dough. Braid 3 strips together. Repeat with remaining strips for a total of 4 braids; then pinch ends together to create 1 continuous braid. Moisten dough on rim of pie plate with water and gently press braid onto rim. Refrigerate piecrust until chilled, 15 to 30 minutes.
3. Step 3Preheat oven to 425°F with a rack positioned in the middle. In a large bowl and using a whisk, combine brown sugar, cinnamon, ginger, nutmeg, 1/2 teaspoon salt, and cloves. Add pumpkin, milk, and eggs and whisk for 1 minute to combine.
4. Step 4Place chilled piecrust on a baking pan and pour in pumpkin mixture. Bake for 10 minutes, then reduce heat to 350°F. Bake until pie is set, 35 more minutes. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 2 days.)