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<h1>Pecan-Rye Pumpkin Pie</h1>
<img id = "pie" src = "https://assets.bonappetit.com/photos/5da4b1a474c8710009b9ffee/16:9/w_1280,c_limit/1119-Perfect-Pecan-Rye-Pumpkin-Pie-NEW.jpg">
<h6 id = "photo">Photo by alex lau, food styling by susie theodorou, prop styling by kalen kaminski</h6>
<h6 id = "servings">8 servings</h6>
<p>Imagine a pumpkin pie with pecan pie's best feature - obviously, the <br>
candied nut topping. Now spike the custard with rye whiskey, up the <br>
flavor of the crust with rye flour, and volia: pecan-rye pumpkin pie. We <br>
use <a href = "#" id = "can">Libby's canned pumpkin</a> because it's reliably consistent, with an ideal <br>
water content, and few variations in flavor (and no, we're not paid to say <br>
that). The egg wash added during the blind bake serves as a moisture- <br>
fighting barrier - a seal-tight guarantee that the bottom crust won't get <br>
soggy. The rye flour will make the crust look darker than your standard <br>
pie dough. If it starts getting too dark while baking with the custard <br>
filling, tent it with a ring of foil.<i class = "fas fa-search"></i></p>
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