Saturday, August 31, 2013

DEEP-DISH PUMPKIN PIE

1 3/4 cups flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup cold butter, cut-up
1 cup chopped walnuts or pecans
2 cups (1-16 oz can) pumpkin
1 can (14-oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt

Preheat oven to 350 degrees.

In a medium bowl combine the flour and both sugars; cut in the butter until crumbly.  Stir the nuts into the mixture; reserve 1 cup.  Press the remainder of the mixture onto the bottom and halfway up the sides of a 12 x 7-inch baking dish.

In large mixer bowl, combine pumpkin, milk, eggs, cinnamon, allspice, and salt; mix well.  Pour mixture into the prepared baking dish.  Top with the reserved crumb mixture.

Bake at 350 degrees for 55 minutes or until golden brown.  Cool before cutting into squares.



Serve with ice cream.

Refrigerate leftovers.

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