Thursday, November 25, 2010

Pumpkin Pie with crumb topping

Read my post here on how to cook a pumpkin- seriously it only takes 10 minutes in the microwave and I promise fresh tastes SO much better than canned! I have never liked pumpkin pie until a few years ago when I learned how to make it with fresh pumpkin. It makes all the difference.

I won't say this is the best recipe because I have not liked pumpkin pie long enough to try many recipes, but I will say I like it, and that's saying a lot.

1 small pumpkin (2-3 cups once it's cooked and mashed)
1 can evaporated milk
2 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt

1 9" unbaked pie shell see here for recipe

Crumb Topping
2 tablespoons flour
1/4 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Preheat oven to 425 degrees. Cook pumpkin in microwave for 10 minutes. Scoop out flesh and all pie ingredients into a blender. Mix until smooth. Pour into unbaked pie crust. Bake for 15 minutes.

Meanwhile, mix flour, sugar, cinnamon and butter until crumbly. Stir in walnuts.  Sprinkle topping over pie. Reduce heat to 350 degrees and bake for an additional 40 minutes or until set.  
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