Ingredients:
CRUST:
1 1/2 cups all-purpose flour
1 tablespoon granulated white sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter-- (3/4 stick) cut into 1/2-inch pieces
3 tablespoons chilled shortening-- cut into 1/2-inch pieces
3 tablespoons ice water (about)
1 large egg yolk-- beaten to blend
FILLING:
One 15 ounce can pure unsweetened pumpkin puree
2/3 cup packed light brown sugar
1 cup half and half cream (not fat-free)
2 large eggs
1/4 cup granulated white sugar
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoonground allspice
TOPPING:
1/3 cup walnuts, toasted, chopped
1/2 cup English toffee bits (or chopped Skor or Heath Bar)
To see more. Click Here
CRUST:
1 1/2 cups all-purpose flour
1 tablespoon granulated white sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter-- (3/4 stick) cut into 1/2-inch pieces
3 tablespoons chilled shortening-- cut into 1/2-inch pieces
3 tablespoons ice water (about)
1 large egg yolk-- beaten to blend
FILLING:
One 15 ounce can pure unsweetened pumpkin puree
2/3 cup packed light brown sugar
1 cup half and half cream (not fat-free)
2 large eggs
1/4 cup granulated white sugar
1 teaspoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoonground allspice
TOPPING:
1/3 cup walnuts, toasted, chopped
1/2 cup English toffee bits (or chopped Skor or Heath Bar)
To see more. Click Here