Recipe: Streusel Pumpkin Pie

12.04.2012


So I was supposed to upload this last night... but would you believe me if I said that after stuffing myself with that delicious piece up there I totally fell into a food coma... only to recover from it this morning! Yes, my friends, not to brag or anything... but this pie is just that good! Did I mention this was my first attempt ever at making a pie? I feel like my domestic training is now complete. And for those of you wondering, no I didn't make the crust from scratch but used a ready made crust dough that I did have to roll out and fit into the pan myself... and that my friends, is the real challenge in pie crust making!

The Girl Who Ate Everything, (which I adjusted) makes 1 pie

Ingredients
for crust
  • ready made pie dough to make a 10" deep dish crust
for filling
  • 1 can of pumpkin puree (15 oz.)
  • 14 oz. light condensed milk
  • 2 egg yolks
  • 2 egg whites
  • 1/4 cup packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
for topping
  • 1 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 2 tbsp. all purpose flour
  • 2 tbsp. of very chilled butter
  • 1 tsp. cinnamon
Instructions
  • On a lightly floured surface (I used a large chopping board) start to roll out the dough. Remember to roll out in all directions to make a circular-ish shape that will cover and exceed the pie dish... you will need enough to cover the sides of the dish too!
  • Once the dough is smoothed out and even (about 1/4" thick), quickly (and hopefully more gracefully than I did!) flip the chopping board directly on top of the pie dish to allow dough to fall into it.
  • Lightly press down the dough to make sure all the entire pie dish is covered... I also had fun indenting the side edges for a decorative flair. Set aside.
  • Preheat the oven to 425 F (220 C).
  • In a bowl, add in the pumpkin puree, light condensed milk, brown sugar, and egg yolks (you'll be using the egg whites later so don't discard them!) and mix well.
  • Add in the spices and salt, mixing well. Set aside.
  • In a separate bowl, whip the egg whites (told you!) until soft peaks form. Gently fold into the pumpkin mixture. Pour into pie shell.
  • Bake for 15 minutes. You can whip up the streusel topping and PIE letters in the meantime.
  • Combine the flour, brown sugar, and cinnamon, mixing well. Add in the cold butter (cutting it into pieces and microwaving for 10 seconds helped) and mix well using  fork until mixture is crumbly. Mix in the chopped walnuts. Sprinkle over the pie until completely covered.
  • For the PIE letters, I simply used leftover pie crust dough and alphabet cookie cutters. Place cutout letters on top of streusel topping on the pie.
  • Reduce the oven to 350 F (175 C) and bake for an additional 40 minutes or until set. The original recipe suggests covering the pie for the last 15 minutes to avoid burning the topping... I wish I had listened because now I have the words "PIE" written in a very dark brown on top of my pie... oh well, it still tastes delicious... enjoy!
Check out some other amazing pumpkin based recipes on the Pumpkin Series!

***Today I am thankful for pumpkin, hubs, and you guys... couldn't have done this mini series with out each one!***

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