Recipe: Streusel Pumpkin Pie (the BEST ever!)
This ain’t your mama’s pumpkin pie!
Every year I count down the days till I can (legally) make this pumpkin pie each Thanksgiving and Christmas! (I’ve been tempted to make it in the summer too . . . but is that allowed? :))
I wish I could say this was MY recipe – that I created it myself – but I’m an honest person . . . it’s not. I cut it out of a magazine years and years ago – and after making it once . . . it has become a family favorite (and a MUST have every Thanksgiving & Christmas)! These holidays in the West/Fox house would not be the same without “Lori’s pumpkin pie”! I also have a KILLER stuffing recipe that we all drool over/for each year . . . well . . . not all of us. My hubby is forever a StoveTop Stuffing and canned gravy kind of guy! Sad. I know. 🙂 Maybe I’ll post it today too. (You’ll have to use it next year!)
I never liked pumpkin pie . . . until I ate this. I don’t even know why I cut out this recipe since I didn’t like pumpkin pie. It must have been the fact that there are nuts on the top! I’m a sucker for things with nuts!
So – for all my friends and family who have been begging me to post the recipe today . . . here you go! You’ll never want to go back to plain pumpkin pie again!
Streusel Pumpkin Pie
- 2 eggs
- 1 can (15-16 oz) solid pack pumpkin
- 1 can (12 fl. oz) evaporated milk
- 3/4 cup plus 2 tbsp. sugar, divided usage
- 3 tsp pumpkin pie spice, divided usage
- 2 deep dish pie crusts, frozen (though – I use one deep dish and 1 regular size. They come in a package of 2 – so you could make 2 pies now – or save the other set of crusts for Christmas)
- 1/4 cup chopped walnuts
- Preheat oven and baking sheet to 375°. In large bowl, whisk together eggs, pumpkin, evaporated milk, 3/4 cup sugar and 2 tsp pumpkin pie spice. Place one (deep dish) pie crust on preheated baking sheet.
- Pour filling into pie crust. Bake for 30 minutes.
- Meanwhile, break or crumble second (regular sized) frozen crust into very small pieces; mix with remaining 2 tbsp. sugar, 1 tsp. pumpkin pie spice and walnuts. Sprinkle over partially baked pie.
- Return pie to oven and bake an additional 40 minutes or until knife inserted in center comes out clean (my old oven takes a little longer than these times). Cool completely before serving. Top with whipped cream! Yum!
Makes 8 servings.
Note: If using regular pie crusts instead of deep dish, use 4 crusts to make 2 pies with this recipe. Bake pies an additional 20 minutes after sprinkling with streusel topping. Makes 12 servings.