Pumpkin Pie with Walnut Crust

Anna Williams

Pumpkin Pie with Walnut Crust

2 cup(s) All-Purpose Flour, plus more for parchment paper 1/2 cup(s) (about 1 1/2 ounces) Ground Walnuts 
3 tablespoon(s) Granulated Sugar 
Salt 
2/3 cup(s) Vegetable Shortening, cold 
1/2 cup(s) Dark-Brown Sugar 
1 teaspoon(s) Ground Cinnamon 
1/2 teaspoon(s) Ground Ginger 
1/2 teaspoon(s) Freshly Grated Nutmeg 
1/8 teaspoon(s) Ground Cloves
1 can(s) (15-ounce) Pure Pumpkin
1 cup(s) Evaporated Milk
2 large Eggs, lightly beaten

Directions
In a large bowl, combine flour, walnuts, granulated sugar, and 3/4 teaspoon salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1/4 cup ice-cold water over mixture and mix gently until dough begins to come together. (If dough is too dry, add up to 2 more tablespoons water, a tablespoon at a time.) Divide dough in half, pat each half into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.

Roll out 1 disk between 2 sheets of lightly floured parchment paper to an 11-inch circle. Fit dough into a 9-inch pie plate and trim edge to fit over rim. Roll remaining dough between 2 sheets of lightly floured parchment paper, into a 10-by-4 1/2-inch rectangle; trim edges. Cut dough lengthwise into 12 quarter-inch-wide strips; discard extra dough. Braid 3 strips together. Repeat with remaining strips for a total of 4 braids; then pinch ends together to create 1 continuous braid. Moisten dough on rim of pie plate with water and gently press braid onto rim. Refrigerate piecrust until chilled, 15 to 30 minutes.

Preheat oven to 425 degrees F with a rack positioned in the middle. In a large bowl and using a whisk, combine brown sugar, cinnamon, ginger, nutmeg, 1/2 teaspoon salt, and cloves. Add pumpkin, milk, and eggs and whisk for 1 minute to combine.

Place chilled piecrust on a baking pan and pour in pumpkin mixture. Bake for 10 minutes, then reduce heat to 350 degrees F. Bake until pie is set, 35 more minutes. Transfer to a wire rack to cool. (The pie can be covered with plastic wrap and refrigerated up to 2 days.)

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