Yield
Makes 1 (9-inch) deep-dish pie (about 8 to 10 servings)

How to Make It

Step 1

Roll half recipe Easy Piecrust dough to 1/4-inch thickness on a lightly floured surface (about a 13-inch circle). Fold in half, and transfer to a 9-inch pie plate. Unfold and drape over pie plate, pressing bottom and sides into pan. Chill in freezer 10 minutes.

Step 2

Preheat oven to 400°. Combine eggs, brown sugar, and corn syrup in a large bowl, and whisk until thoroughly blended. Stir in granulated sugar and next 3 ingredients. Add cream, Pumpkin Puree, and chopped pecans; stir to blend. Pour mixture into chilled piecrust. Bake at 400° on lower oven rack for 1 hour 5 minutes or until filling sets around edges and is slightly loose in center; shield pie lightly with aluminum foil after 30 minutes, if necessary. Let cool completely before slicing.

Step 3

Note: You may substitute 1 1/2 cups cooked and mashed butternut squash for pumpkin.

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