Camille’s Candied nuts
Emily Ruth Roberts
Best Pumpkin Pie Ingredients saved.ad81f1a.svg SAVE TO MY RECIPES Cooking spray 1 tbsp. all-purpose flour, plus more for rolling 1 batch basic pie crust , chilled 3 large eggs, beaten to blend 1 (15-oz.) can pumpkin puree 3/4 c. packed brown sugar 1 1/4 c. heavy cream 2 tsp. pumpkin pie spice 1 tsp. pure vanilla extract 1/4 tsp. kosher salt Whipped cream, for serving (optional) Directions Step 1 Preheat oven to 375°. Place a baking sheet in oven. Lightly grease a 9"-x-1.5" pie dish with cooking spray. Step 2 On a lightly floured surface, roll dough to a 12" circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim overhang to 1" and tuck under itself. Crimp edges as desired. Chill in refrigerator until cold, at least 30 minutes or up to 3 hours. Step 3 Line dough with foil or parchment and fill with dried beans or pie weights. Bake crust until top and sides are dry and set, 15 to 18 minutes, then remove foil an...
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