Can you use a pecan crust for pumpkin pie?

Combine two holiday pie favorites with this pumpkin pie baked in a pecan shell. The subtle nuttiness of the crust adds to the wonderful pumpkin flavor and it’s made even better with a dollop of homemade cinnamon whipped cream.

Should I blind bake crust for pumpkin pie?

Blind bake the crust. A soggy crust is the curse of many a good pie, particularly custard-based ones like our dear pumpkin. To help avoid this, partially bake the crust before adding the filling (i.e., “blind bake” the crust). If you’ve never done this before, don’t worry — it’s easy.

How do you make a pecan pie without a soggy crust?

7 Tips to Help You Avoid a Soggy Pie Crust

1. Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together.
2. Blind-bake your crust.
3. Fight the puff a better way.
4. Egg wash.
5. Seal your crust with chocolate.
6. Drain the fruit.
7. Use thickeners.

How do I make my pumpkin pie crust not soggy?

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

How do you make pumpkin pie with walnut crust?

Instructions

1. Preheat oven to 350°F.
2. Pulse walnuts, brown sugar, cinnamon, and salt in food processor until roughly chopped.
3. Add butter, pulse until mixture is finely ground and looks like damp sand.
4. Press walnut mixture into the bottom and up the sides of 9-inch pie plate.
5. Bake 8-10 minutes until lightly colored.

How do you make paleo pumpkin pie?

Pumpkin Pie Filling

1. 15 oz organic pumpkin puree.
2. 1/2 cup full fat coconut milk.
3. 3 large eggs.
4. 1 tbsp pumpkin pie spice.
5. 1/2 cup maple syrup.
6. 1 tsp vanilla extract.
7. 1/4 tsp sea salt.

Do you pre cook pie crust for pecan pie?

Make sure some of the pie weights (or beans) are nestled up against the sides to keep the crust from slumping down in the pan. Prebake the crust for 10 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Set the crust aside to cool while you prepare the filling.

Should pie crust be prebaked for pumpkin pie?

Most custard-filled pie recipes (like pumpkin pie!) instruct you to pre bake the pie crust before filling it. Pre baking the pie crust helps keep the crust crisp and prevents a soggy-bottomed pie.

Do you par bake pecan pie crust?

Should you bake a pie crust before filling?

But the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That’s right: bake the bottom crust first, before adding the filling.

Why does pumpkin pie filling pull away from crust?

A pumpkin or custard pie filling separates from the crust due to shrinkage. This is a normal part of the cooling process. The fact is, all baked goods shrink as they cool due to the evaporation of moisture during baking. In a pie, the filling and crust are shrinking in opposite directions.