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
1 (15 oz.) can pumpkin puree
1 cup plus 6 tbsp brown sugar, divided
10 oz. evaporated milk
½ tsp vanilla extract
¾ tsp pumpkin pie spice, divided
1 pie shell, 9” (frozen or homemade)
½ cup quick oats
¼ cup pecans, chopped
1 tbsp flour
2 tbsp butter, softened
Whipped cream, optional
Preheat oven ot 425°.
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 plate.
Bake in preheated oven 15 minutes. Reduce heat to 350° and bake for an additional 45 minutes.
Meanwhile, combine quick oats, remaining brown sugar, pecans, flour, remaining pie spice, and butter with a fork or pastry cutter. Set aside.
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.