11 November 2011

Pumpkin Crisp Pie


It's the final day of Thanksgiving Week!  Did you enjoy my unique recipes for mashed potatoes, dressing, green bean casserole, and sweet potatoes?  I thought I'd end the week on a sweet note with a twist on pumpkin pie.  The nice thing about this recipe is that, while it is definitely different from the traditional pumpkin pie, it is similar enough that anyone expecting pumpkin pie won't be disappointed.  This is the pumpkin pie I have been making for the last three years, and my family always enjoys it.  It's an adaptation of one I found on Food.com.


Pumpkin Crisp Pie

Ingredients:
1 refrigerated pie shell, 9” (or homemade)
1 (15 oz.) can pumpkin puree
1 cup plus 6 tbsp brown sugar, divided
10 oz. evaporated milk
2 eggs
½ tsp vanilla extract
¾ tsp pumpkin pie spice, divided
½ cup quick oats
¼ cup pecans, chopped
1 tbsp flour
2 tbsp butter, softened
Whipped cream, optional

Directions:
Preheat oven to 425°.  Coat a 9” pie plate with baking spray.  Place pie crust in pie plate, crimping edges.

Combine pumpkin purée, 1 cup brown sugar, evaporated milk, eggs, vanilla, and ½ tsp pie spice in a large bowl. Stir to thoroughly combine. Pour into prepared pie crust.

Bake in preheated oven 15 minutes.  Reduce heat to 350° and bake for an additional 45 minutes.

Meanwhile, combine quick oats, remaining 6 tbsp brown sugar, pecans, flour, remaining ¼ tsp pie spice, and butter with a fork or pastry cutter. 

Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving. Serve with whipped cream.

Makes 8 servings.


Now, this isn't just a traditional pumpkin pie that has a streusel topping.  The pumpkin part is a little bit different.  It's creamier and fluffier than traditional pumpkin pie.  It's not dense and packed.  The ingredients are similar, so I'm not exactly sure what makes the difference, but I really like it.  And the streusel topping is really tasty and gives the pie a nice contrast of textures, which I'm always big on.



Isn't it pretty?

I hope that I have inspired you this week to try some new dishes at Thanksgiving this year.  If you do try any of them, leave me a comment and tell me how it went over.  


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5 comments:

Carolyn said...

Love the crispy, crumbly topping on this. How gorgeous!

Savannah@HammockTracks said...

Thanks for posting this Lesa. I pinned it!

Shelby Ruttan said...

Your pie is pretty and you did a great job photographing the slice. I cannot seem to photograph pie or cake sliced that way without it looking funny to me! I don't make a lot of pie myself and usually only make it during the holidays. Not sure why, I like it, I just don't like making the crust I guess! lol.

Sue said...

Oh I love the idea of a topping on it.

Lesa @ Edesia's Notebook said...

Me either, Shelby, that's why I use the refrigerated kind!

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