1 Make graham cracker pecan crust: Pulse pecans, flour, brown sugar, and graham cracker crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous.

Press into bottom of 9-inch springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool.

2 Press the pumpkin purée. Take the pumpkin purée and place it on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out liquid from the purée.

Note that you will probably go through a lot of paper towels (can use tea towels too).

3 Measure the pumpkin puree: Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée with the excess moisture removed. Measure out 2 cups of purée; you want exactly 2 cups.

4 Make the pumpkin base: Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a…

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