Pecan Crust Pumpkin Pie (Print Version)

# Ingredients:

01 - 1 cup all-purpose flour.
02 - 1/2 cup pecans.
03 - 1/2 teaspoon salt.
04 - 1/2 teaspoon sugar.
05 - 6 tablespoons cold butter, cubed.
06 - 4 tablespoons ice water.
07 - 1 can (15oz) pumpkin puree.
08 - 1 cup evaporated milk.
09 - 1 can (14oz) sweetened condensed milk.
10 - 1/2 teaspoon kosher salt.
11 - 2 teaspoons pumpkin pie spice.
12 - 2 large eggs.

# Instructions:

01 - Process pecans until crumbly. Add flour, salt, sugar. Pulse with cold butter. Add ice water. Form into disk.
02 - Roll on floured surface. Transfer to 9-inch pie plate. Chill if dough gets warm.
03 - Beat eggs. Mix in pumpkin, spices. Stir in both milks.
04 - Pour filling in crust. Bake for 15 minutes at 425°F. Reduce to 350°F and bake 35-40 minutes more. Cool for 2 hours.

# Notes:

01 - Perfect fall dessert.
02 - Use cold ingredients.
03 - Can make ahead.
04 - Freezer friendly crust.
05 - Traditional holiday pie.
06 - Great for Thanksgiving.

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