Pumpkin Pie with Pecan Crust

Pumpkin Pie with Pecan Crust

Dessert 

You can replace the bacon with leek whites.

  • 8

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • Crust
  • 1/2 cup coarsely
  • chopped pecans
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 6 Tbsp cold butter, diced
  • 2-3 Tbsp ice water
  • Pumpkin Filling
  • 1 (15 oz) can pumpkin
  • 1 (12 oz) can
  • evaporated milk
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice

Preparation

1. Preheat the oven to 350°F.

2. Roll out the pastry and place in a 10-inch quiche dish lined with parchment paper; trim edges and place dried beans or pie weights on parchment paper. Bake for 15 minutes. Remove beans and paper; and set crust aside to cool.

3. Place the bacon in the bowl fitted with the mixer and launch the P1 simmer program at 270°F for 5 minutes. At the end of cooking, drain bacon on paper towels and wash the Prep&Cook bowl.

4. Place beaten eggs, sour cream and nutmeg in the bowl fitted with the kneading/crushing blade. Season with salt and pepper. Mix at speed 7 for 50 seconds.

5. Place bacon on the pastry crust, add the egg mixture and top with cheese. Bake for about 30 minutes. Serve warm or cold.