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Ingredients

• For pumpkin filling:
• 1 15-ounce can pumpkin puree
• 1 1/2 cups half and half
• 2 eggs
• 1/2 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 1 teaspoon fresh ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Pinch of salt
• A healthy handful of marshmallows or whipped cream for topping (optional)
• For apple filling:
• 2 pounds tart, firm apples (4 to 5 large ones)
• 3/4 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon freshly squeezed lemon juice
• For apple crumb topping:
• 1 1/2 cups quick-cooking oats
• 1 cup flour
• 3/4 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 tsp. baking soda
• 1 1/2 sticks unsalted butter, cut into 1/2-inch cubes and chilled
• For pecan filling:
• 1 cup light corn syrup
• 3/4 cup firmly packed brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3 eggs, at room temperature
• 1 1/2 cups pecan halves, lightly toasted
• For the crust:
• - makes one rather thick pie crust -
• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup unsalted butter, very cold, cut into 3/4 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 to 8 tablespoons ice water

Description

Serious Eats