PUMPKIN PIE WITH TOFFEE-WALNUT TOPPING

The Pie Guy made this pie. My husband Ron is known as the Pie Guy. He brings the pies to our Thanksgiving dinner every year. They are always the highlight of our meal. This year he made two different pies. This pumpkin pie and a Chocolate Pecan pie. They were his entries into the competition.

                                                               COMPETITION ??????

We didn't know there was a competition until brother Alex surprised us with his own Apple Pie.

            Did someone really have the audacity to try and knock the Pie Guy off his fancy crust?

The Chocolate Caramel Pecan, The Pumpkin Pie with Toffee-Walnut Topping or The Apple Pie???

                                                            Who's pie will be voted the best?

My hands down favorite was the Pumpkin Pie. That's a BIG endorsement since I'm not a pie or dessert eater. The rest of the family all had their favorites and when we tallied the votes it resulted in a three way tie.

                            Since Ron made two of the three pies I think that means he won. :) :)

                        And I think we have a new family pie competition to be continued next year.

PUMPKIN PIE WITH TOFFEE-WALNUT TOPPING



Crust

• 1 1/2 cups all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
• 3 tablespoons (about) ice water
• 1 large egg yolk, beaten to blend

Filling

• 1 15-ounce can pure pumpkin
• 2/3 cup (packed) golden brown sugar
• 2/3 cup whipping cream
• 1/3 cup whole milk
• 2 large eggs
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/2 cup walnuts, toasted, chopped
• 1/3 cup English toffee bits (such as Skor)

For crust:

Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; process using on/off turns until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill 30 minutes.

Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured surface to 12-inch round. Transfer dough to 9-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze 15 minutes. Brush crust all over with yolk. Bake until crust is set but still pale, about 15 minutes. Cool slightly.

For filling

Whisk first 12 ingredients in large bowl. Pour into crust. Bake until filling is set, about 55 minutes. Transfer to rack. Sprinkle nuts and toffee around edge of hot pie, forming border. Cool pie completely. (Can be made 6 hours ahead. Let stand at room temperature.)

Recipe from Bon Appetit