Pumpkin - Cream Cheese Pie with Pecan Crunch Topping

[Olga Drozd]

Pumpkin - Cream Cheese Pie with Pecan Crunch Topping

This pie has a rich creamy base, spicy pumpkin layer, and a nutty topping.  Top it off with some whipped cream and a sprinkle of nutmeg.  The pie will bake for 50 minutes first and then you sprinkle on the pecan topping and bake for an additional 15 to 20 minutes or until centre when tested with a knife comes out clean. CREAM CHEESE FILLING: Pastry for single crust pie (your own favourite recipe or half of the recipe below) 1 (8 ounce) package cream cheese, softened to room temperature (250 g) 1/4 cup sugar 1/2 teaspoon vanilla 1 slightly, beaten egg PUMPKIN LAYER: 1 1/4 cups canned pumpkin puree (not pumpkin pie filling) 1 cup evaporated milk (not sweetened condensed milk) 2 beaten eggs 1/4 cup granulated sugar 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg NUT TOPPING: 1/2 cup chopped pecans 2 Tablespoons all purpose flour 2 Tablespoons brown sugar 1 Tablespoon butter, softened

Prepare and roll out pastry for a single crust pie shell.  Line a 9-inch pie plate with the pastry slightly larger than your pie plate. Trim pastry to 1/2 inch beyond the edge of the pie plate.  Fold the extra pastry under, even with the plate's rim, to build up the edge and crimp edge as desired; set aside in the refrigerator.

In small mixing bowl beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 slightly beaten egg with electric mixer on low to medium speed until smooth.  Chill in refrigerator for 30 minutes.  Spoon into pastry-lined pie plate.

In a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg.  Carefully pour over cream cheese mixture.

To prevent overbrowning, cover edge of the pie with foil.  Bake in a preheated 350º F. oven for 25 minutes. Remove foil. Bake for 25 minutes more.

Meanwhile, combine the pecans, flour, the 2 Tablespoons brown sugar, and soft butter.  Sprinkle over the pie.  Bake for 15 to 20 minutes more or until a knife inserted near the centre comes out clean. Cool for 1 to 2 hours on a wire rack.  Refrigerate withing 2 hours; cover for longer storage.  Makes: 8 servings.

DOUBLE PIE CRUST:

A very easy crust to work with.  Divide in half for the recipe above.  Refrigerate the other half of the pie crust wrapped in plastic wrap for another pie.

2 1/2 all purpose flour
1/2 teaspoon fine salt
1/2 cup cold unsalted butter
1/2 cup vegetable shortening
2 tablespoons fresh lemon juice
1/4 cup ice cold water

For the crust, combine flour with salt. Cut in butter and shortening until dough is a rough crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes. Divide dough in half. (Wrap the other half of dough and refrigerate for another pie to bake at your leisure.)

Gently with your rolling pin hit the dough to make it go flatter and pinch any cracks on the sides and then roll dough to fit a 9-inch pie plate. On a lightly floured surface, roll dough from centre to edge into a 12-inch circle.  Transfer pastry, wrap it around rolling pin.  Unroll pastry into 9-inch pie plate.  Ease pastry into pie plate, being careful not to stretch pastry.  Trim pastry to to 1/2 inch beyond edge of pie plate.  Fold under extra pastry.  Crimp edge as desired.  Fill and bake as directed above.