Missouri Pecan-Crusted Pumpkin Cream Pie
This creamier version of pumpkin pie is complemented by the nutty crust. A dollop of whipped cream laced with rum would be a nice topping. Whip 1 cup of heavy cream and add 2 or 3 tablespoons of rum, sugar is optional.
INGREDIENTS | SERVES 8
- ½ cup (1 stick) unsalted butter, softened
- ⅓ cup sugar
- 1 cup all-purpose flour
- ½ cup Missouri pecans, chopped
- 1 (15-ounce) can pumpkin
- 1 (8-ounce) package low-fat cream cheese
- ½ cup heavy cream
- ½ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 2½ teaspoons pumpkin pie spice
- ½ teaspoon salt
Preheat oven to 450°F.
Cream the butter and sugar, then add the flour and nuts to make the crust. Pat into a 9″ pie tin or springform pan (bottom and sides).
Combine pumpkin, cream cheese, heavy cream, sugar, eggs, vanilla, spice, and salt. Pour into crust.
Bake for 10 minutes. Reduce heat to 375°F and bake for an additional 30 minutes or until a knife inserted in the middle of the pie comes out clean.
Native Missouri Pecans
Grown in the Ozarks, these pecans are a bit smaller than the typical store-bought pecans and have a more intense flavor, too.
