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Pumpkin Pie Advice Needed

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Pumpkin Pie Advice Needed

cvhound | Nov 25, 2008 05:45 PM

I've been asked to bring pumpkin pies to Thursday's dinner. I don't own a stand mixer nor am I much of a baker, so I'm going with the pumpkin pie recipe on the back of Libby's canned pumpkin. My pyrex glass pie plates are on the shallow side, so rather than using a pre-made pie crust that I have to cut down to size, I've decided to use this nut cookie crust recipe that a helpful CH posted previously.

Question - Should I parbake this crust and/or seal with egg white wash prior to filling? I'm planning to use almonds. Should I pan toast the almonds before chopping?

Any and all advice would be greatly appreciated! Thanks!

NUT COOKIE CRUST

1/2 c. butter, softened
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. vanilla
1/3 c. brown sugar
1/2 c. chopped nuts
1/4 tsp. baking soda

Mix butter and brown sugar in a large bowl. Stir in remaining ingredients just until crumbly. Press mixture against bottom and sides of ungreased pie pan. Fill pie crust and bake per recipe.

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