Deep Dish Pumpkin Pie

Submitted by ciao4293

"This a great variation on regular pumpkin pie. The addition of nuts in the crust is so tasty! You can cut it in large squares, but sometimes I cut it into smaller ones to bring to a potluck, or for a buffet. The first words out of tasters mouths are always "Oh, this is SO good!" (One hour for chilling is added to cook time.)"

 

• Ready In: 2hrs 20mins
• Ingredients: 11
• Serves: 8

ingredients

• 414.03 ml flour
• 78.78 ml packed brown sugar
• 78.78 ml granulated sugar
• 236.59 ml cold butter or 236.59 ml margarine, cut in small pieces
• 236.59 ml chopped nuts
• 453.59 g can solid pack pumpkin
• 396.89 g can sweetened condensed milk
• 2 eggs
• 4.92 ml ground cinnamon
• 2.46 ml ground allspice
• 2.46 ml salt

directions

1. Heat oven to 350 degrees.
2. In a medium bowl, combine flour and sugars.
3. Cut in butter till crumbly.
4. Stir in nuts.
5. Put 1 cup crumb mixture aside; press remainder firmly on bottom and halfway up sides of 12 x 7 baking dish.
6. In large bowl, combine remaining ingredients (except reserved crumb mixture) and mix well.
7. Pour into pressed crust.
8. Top with reserved crumb mixture.
9. Bake 55 minutes or until golden.
10. Chill and serve.

Reviews

[canarygirl]

YUM! What a great way to make a pumpkin pie! It's actually more of a bar type dessert--and it is fabulous! I will be serving this at my sister's bridal shower this weekend. I followed the recipe to the letter, and doubled it. The crust is very good--I love the nuts in it! I will be making this many more times I'm sure. Thank you for a great recipe leeannr!

 

[UmmTariq]

Quick to put together and lovely balance of flavors! I used pecans and they complemented pumpkin and brown sugar perfectly. I increased the cinnamon to 1 1/2 tsp and omitted the allspice. Would be lovely with coffee and some Cool Whip or vanilla ice cream on the side.

 

[PaulaG]

I have been making this recipe for years. It is a favorite in our home. I do use egg substitute instead of the eggs and non-fat sweetened Condensed Milk. Of course real butter is a must when making the crust. Makes a world of difference.

 

[BarbBQ43]

I made this for Thanksgiving and it was definitely a hit! My sister's mother-in-law, who writes a recipe column, loved it and asked for the recipe. I ground up the nuts to the consistency of coarse flour for the crust and no one even knew there were nuts in it except for the flavor.