Pumpkin Pies With Cinnamon-pecan Topping

1. Preheat oven to 425 F 2. IMPORTANT STEP; otherwise you will end up with a soggy crust on your finished pies. Follow the directions on the pie crust package to briefly bake the empty crust--usually involves pricking the bottoms and sides of the thawed crust with a fork. Or you can "blind bake” the pie crusts by placing parchment paper in the bottom of pie crusts. Place pie weights or dried beans on top of paper. Place in oven and bake 10 to 15 minutes until firm. Remove from oven; remove weights and paper. Return crusts to oven and bake 5 minutes longer until light golden. Let cool 5 minutes before adding filling. 3. To prepare topping, combine all topping ingredients in a small bowl; mix with a fork until crumbly. Set aside. 4. To prepare filling, combine all filling ingredients in a large bowl. Whisk well. Pour into pie crusts. 5. Bake pies 15 minutes. Reduce oven temperature to 350 F and continue baking 30 minutes. Remove from oven and sprinkle on topping. Return to oven and bake 15 minutes or until a knife inserted into the center comes out clean. If the edges of crusts begin to brown too much, put foil over the edges during last 15 minutes of baking. -Recipe by Chef Chris Roetke Nutritional facts per serving: 470 calories, 26g fat, 95 mg cholesterol, 7g protein, 54g carbohydrates, 3g fiber, 410 mg sodium