1/4 cup pecans
1 cup all-purpose flour
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 to 3 tablespoons ice water
One 15-ounce can pumpkin puree
1 cup half-and-half
3/4 cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 eggs
2 tablespoons unsalted butter, melted
1/2 cup light brown sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 1/2 cups pecans, chopped
2 cups heavy whipping cream
4 tablespoons Grade B maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
Jenna F.
they were good but wasnt sure about the time and the recipe doesnt give one...for baking time...need clarification on crust should it be flaky? or should it be moist like mine were...also didnt know the top would bubble over or i would have put parchment paper under
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