This pie combines the best of two Thanksgiving traditions: pecans and pumpkins. Ebo (aka David Bonom) and I created this for Anolon. (Go and like their facebook page, because they are having some kind of give away). Our no-fail pie crust recipe is also on their website.
Pumpkin Pie with Pecan Streusel Topping
1 (15-ounce) can unsweetened solid pack pumpkin
1 (14-ounce) can sweetened condensed milk
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 pre-baked pie crust (see recipe here or use a ready-made crust*)
1/3 cup all-purpose flour
1/3 cup packed light brown sugar
1/3 cup rolled oats
1/3 cup coarsely chopped pecans
3/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into small pieces
1. Preheat the oven to 375°F.
2. For the filling: combine the pumpkin, sweetened condensed milk, eggs, vanilla extract, cinnamon, allspice, ginger, nutmeg, salt, and cloves in a medium bowl; whisk well and pour into the pre-baked pie crust.
3. For the streusel: combine the flour, sugar, oats, pecans, and cinnamon in a bowl. Rub the butter into the mixture with your finger tips until it looks like coarse crumbs and clumps together when compressed. Sprinkle the streusel mixture over pumpkin filling.
4. Place the pie pan on a baking sheet and set it in the lower third of the oven. Bake 40-50 minutes or until the filling is set and the streusel is golden brown. (If the edges of the crust or streusel look like they are browning too quickly, cover the pie loosely with foil). Remove from the oven and cool completely on a wire rack. Refrigerate until serving.
Makes 8-12 servings
* The earth will not stop spinning if you use a ready-made pie crust. The refrigerated Pillsbury crust that comes in a box– not the one in the tube!– is a really decent product.
For more Thanksgiving recipes and a guide to planning, click here.