Ingredients & Directions

For the Dough:
Use one disk Pâte Brisée recipe for pie
Use one disk Pâte Brisée recipe for pie cut-outs (see recipe below)

For the Filling:
¼ cup pecans, finely chopped
½ cup white sugar
½ cup light brown sugar
½ teaspoon salt
1½ teaspoons cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
2 eggs
1 16-ounce can pumpkin
1 12-ounce can evaporated milk
1½ teaspoons vanilla

Preheat oven to 425°F.

Roll out 1 disk Pâte Brisée to about â…› inch thickness on a lightly floured surface.  Press dough into bottom and up the side of a 9-inch pie plate.  Trim excess dough flush with edges of pie plate using a knife, or crimp edges. Sprinkle pecan pieces on bottom of pie crust and press lightly into dough.

Combine the white and brown sugar, salt, cinnamon, ground ginger, nutmeg, allspice, and cloves in a bowl. In a separate bowl, beat the eggs lightly. Add the pumpkin to the eggs, alternating with the sugar and spice mixture. Gradually add the evaporated milk and vanilla.

Pour into prepared piecrust. Do not overfill the pies (there may be some filling left over). Bake at to 425°F for 15 minutes, then turn the oven down to 350°F and continue to bake for an additional 40-50 minutes. Pie is done when knife inserted in center comes out clean. If you are using cutouts, these can be baked on the lowest rack on a baking sheet. Cool on wire rack and add cutouts. Let cool for at least 2 hours before serving.
Yields: 8-10 servings (one pie)

Pâte Brisée

2¾ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks butter
plus 2 tablespoons cold unsalted butter, cut into small pieces
⅓ to ⅔ cup ice water

Pulse flour, sugar, and 1 salt in a food processor until combined.  Add butter and pulse until mixture resembles coarse meal, about 10 seconds.  Drizzle â…“ cup ice water evenly over mixture.  Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky).  If dough is too dry add more water, 1 tablespoon at a time, and pulse.

Shape dough into 2 disks and wrap each in plastic wrap.  Refrigerate until firm, about 1 hour.
Yields: 2 disks

Recipes adapted from Souders Studios Pies