Deep-Dish Pumpkin Pie
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Crisco® Original No-Stick Cooking Spray
1 3/4 cups
Pillsbury BEST® All Purpose Flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 cup cold butter, cut into small pieces
1 cup chopped pecans
1 (15 oz.) can packed pumpkin (2 cups)
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
2 large eggs
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
Ice cream or whipped topping
HEAT oven to 350°F. Coat 9-inch square baking pan with no-stick cooking spray.
COMBINE flour, brown sugar and granulated sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Reserve 1 cup crumb mixture. Press remaining crumbs firmly into bottom of prepared pan.
WHISK pumpkin, sweetened condensed milk, eggs, cinnamon, allspice and salt in large bowl. Pour over crumbs in pan. Sprinkle with reserved crumb mixture.
BAKE 50 to 55 minutes or until golden. Cool. Serve with ice cream or whipped topping, if desired.