Are you starting to think about your Thanksgiving dinner
menu yet? It might be early for some of you, but I start planning weeks in
advance for my favorite holiday of the year! Of course it’s my favorite because
I enjoy cooking and Thanksgiving is a great excuse to spend two solid days in
the kitchen preparing yummy food my family loves eating.
Since I had lots of pumpkin after canning three large ones
at the beginning of this year, I decided to try a new recipe with some of my
pureed pumpkin stash. This one came out quite nice, but did take a long time to
bake. Will this be the pumpkin pie that makes it onto my Thanksgiving table
this year? Hmm…I’ve got a few more recipes to try out before making the final
decision.
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| Streusel Pumpkin Pie - I used white sugar in the streusel topping because I ran out of brown; that's why the topping is very light colored here. |
Streusel Pumpkin Pie
One pie crust (find my pie crust recipe here).
Filling:
¾ cup packed brown sugar
½ t. salt
1 t. cinnamon
1 t. ginger
¼ t. allspice
2 eggs
1 egg yolk
1 t. grated orange rind
2 cups pureed pumpkin (or one small can pumpkin)
1 can evaporated milk
Note: You can also use
2 t. pumpkin pie spice in place of the other spices listed.
Blind bake the pie crust in a 9” pie pan as directed in my
pie crust recipe.
Combine all filling ingredients in a large mixing bowl.
Whisk well. Pour into prepared pie shell. Bake at 425 degrees for 15 minutes. Reduce
heat to 350 degrees and continue baking 30 minutes. Remove from oven and
sprinkle with topping:
Topping:
4 ounces (1/2 stick) butter
½ cup flour
1/3 cup packed brown sugar
½ cup chopped pecans or walnuts
½ t. cinnamon
Combine all ingredients in a small mixing bowl. Mix with a
fork until crumbly. After sprinkling topping on pie, return to oven and bake
another 15 – 30 minutes or until a knife inserted in center of pie comes out
clean. Note: The recipe called for only
15 final minutes of baking but it took a full 30 minutes for my pie to be fully
cooked.
Thanks for this blog postt
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