Traditional pumpkin pie has a delicious twist-made with a crunchy pecan streusel topping and in the new-fashioned way with condensed milk .
Pecan Streusel Pumpkin Pie
By Sue Lau |Palatable Pastime
My recipe of the day with the Baking Bloggers group is for Pecan Streusel Pumpkin Pie. For November the group voted to do holiday pies and here it is.
Can you believe it is almost Thanksgiving already? Time flies when you are in the kitchen having fun!
I was going to do the base of this pie with the “new-fashioned” Libby’s recipe they have come out with, but that recipe crashed and burned as it has too much liquid in it. I mean, it will eventually bake out after around 90 minutes, but it does make pie baking difficult. Plus the texture wasn’t as good as what I have amended it with.
New-Fashioned Pie
So this is a modified Libby’s new-fashioned with a repair job done to it and it works swimmingly. I had actually thought it looked like too much liquid in the first one, but had trusted that they tested it out. Nope. How unfortunate for their brand as that older recipe is a very trusted one.
Streusel Topping
I have also put together a streusel as a topping- which is added gently after the pie bakes a little bit, to let the filling thicken ever so slightly (you don’t want your streusel sinking). Also when you add it, don’t do it in big handfuls, but sprinkle gently.
Baking Bloggers
Holiday Pies
- Amazing Apple Pie by Simply Inspired Meals
- Blueberry Mini Pies by Karen’s Kitchen Stories
- Butternut & Apple Galette by Sid’s Sea Palm Cooking
- Chicken and Spinach Quiche by A Day in the Life on the Farm
- Chocolate Cream Pie by Making Miracles
- Kate’s Perfect Plum Pie by Food Lust People Love
- Lemon Meringue Tart by Culinary Adventures with Camilla
- Mixed Vegetable Pie With Shortcrust Pastry by Recipe Pocket
- Pear Ginger Pie by Cookaholic Wife
- Pecan Streusel Pumpkin Pie by Palatable Pastime
- Sour Cream Pear Pie by Pandemonium Noshery
- Spinach and Chicken Quiche by Sneha’s Recipe
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Pecan Streusel Pumpkin Pie
Pecan Streusel Pumpkin Pie
Ingredients
Pie:
- 1 single pie crust
- 15 ounce can pumpkin
- 14 ounce can sweetened condensed milk
- 2 large eggs
- 1/4 cup whole milk
- 2 tablespoons molasses
- 1-1/4 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Streusel:
- 1/2 cup all-purpose flour
- 4 tablespoons cold butter diced
- 1/2 cup chopped pecans
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 450F.
- Mix streusel ingredients together with a fork or pastry cutter until crumbly and set aside.
- Place pie crust in a deep dish pie plate and flute edges.
- Whisk together ingredients for pie filling and pour into crust.
- Bake at 450F for 15 minutes, then remove pie from oven.
- Reduce oven temperature to 350F.
- Gently sprinkle streusel over the top of the pie and return to the oven.
- Bake 40-45 minutes more or until a knife inserted comes out without wet batter clinging to it.
- Cool pie completely and serve.
- Refrigerate unused portions.
Notes
Pecan Streusel Pumpkin Pie
