Pumpkin Pie with Brown Sugar-Pecan Crust

Step 1

Instructions

Step 2

Preheat oven to 350° with rack in the middle position. Pulse pecans, brown sugar, cinnamon, and salt in food processor until coarsely chopped. Add butter and pulse until mixture is finely ground and holds together like damp sand. Press most of the pecan mixture into deep dish 9″ pie plate, reserving 1⁄4 cup remaining crumb mixture for topping. Bake 8–10 minutes until lightly colored and fragrant. Set aside until ready to fill. Whisk pumpkin and eggs until well blended. Whisk in milk, vanilla, sugar, spices, cornstarch, and salt. Pour filling into prepared crust. Bake 45–50 min. until filling is lightly set, covering edges of crust with foil if they begin to darken too quickly. Sprinkle reserved pecan mixture over top of pie and continue to bake 15–20 min. until filling is completely set at center and crust and topping are dark golden. Allow to cool at least two hours or overnight before serving. Serve with whipped cream.