Noreen's Kitchen: Pumpkin Crunch Pie ~ A new Twist On An Old Favorite ~ Piesgiving 2016

Monday, October 24, 2016

Pumpkin Crunch Pie ~ A new Twist On An Old Favorite ~ Piesgiving 2016

Pumpkin Crunch Pie, Noreen's Kitchen



Continuing on with our Piesgiving celebration, today I have a really nice way to push that pumpkin pie to the next level!  Today I am sharing my recipe for pumpkin crunch pie!  

If you have never had a pumpkin crunch pie, you are in for a real treat!  Traditional pumpkin pie is great, but this pie had the extra added bonus of a crunchy streusel topping that give this pumpkin pie just enough oomph to take it over the top.  I love streusel and paired with the pumpkin custard filling, this pie aims to please.  

I have made my old stand by, traditional pumpkin custard pie in a deep dish shell and then prepared a streusel topping to add to it.  You can add pumpkin pie spice or plain cinnamon to the streusel, but I did not this time, but you can if you want.  Make this one your own! 

Pioneer Woman Pie Plate:  http://amzn.to/2dtEgHv

Pumpkin Crunch Pie, Noreen's Kitchen


The secret is in the baking!  You initially might think that you are going to sprinkle that topping on top of the loose custard after you pour it into that prepared shell.  NO!  That is where you have to make some adjustments.  First you need to put this pie, sans, topping into a screaming hot oven at 425 degrees.  Then bake for 15 minutes.  That is when you will remove it from the oven and sprinkle that delicious streusel over the partially set custard.  Return that to the oven, reduce the heat and bake for an additional 45 to 50 minutes until your pie is almost completely set, the streusel has turned a beautiful golden brown and a knife, inserted in the center comes out clean with no indication that there is still a lot of moisture in that custard.

Pumpkin Crunch Pie, Noreen's Kitchen


Now comes the hard part!  Waiting!  Allow this pie to cool completely.  In fact, I would suggest that you bake this pie a day before you plan on serving it.  Pumpkin pie is always better when baked a day ahead and this gives the custard the opportunity to set to perfection as well as allow all those warm spices to really permeate the filling and give you that delicious pumpkin pie flavor that you love so much!

Rada Pie Server:  http://amzn.to/2eycEBU

Pumpkin Crunch Pie, Noreen's Kitchen


I always think that serving pumpkin pie with ice cream is not great.  However, I would serve ice cream with this.  The crispy streusel will soak up the ice cream and give you a delicious treat.  Of course whipped cream is almost always a given when it comes to pie, so since this is most likely for a holiday, I say go for it!  

Pumpkin Crunch Pie, Noreen's Kitchen


I hope you will give this pumpkin crunch pie a try and I hope you love it!  Stay tuned for more Piesgiving recipes coming very soon!

Happy eating!

You can see how I made this delicious pie in my YouTube video here:




You can get a printable version of this recipe on my website here: 


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info@noreenskitchen.com


Noreen's Kitchen
Pumpkin Crunch Pie


Ingredients

One prepared deep dish pie crust unbaked
1 1/2 cups pumpkin or 1, 15 ounce can *
2 eggs
2 tablespoons all purpose flour
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice*
1 cup granulated sugar
1 can evaporated milk, 12 ounces
Topping
1 cup all purpose flour
¼ cup brown sugar
¼ cup granulated sugar
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 stick cold butter.

Step by Step Instructions

Preheat oven to 425 degrees.

Mix pumpkin, flour, salt and spices together being sure to combine thoroughly.

Add sugar and eggs and whisk well to incorporate.

Add milk and blend until smooth.

Pour custard mixture into an unbaked 9 inch, deep dish pie shell.

To make streusel, using a mixer, cream butter and both sugars together until creamy.  Add flour, salt and spices and mix until crumbly but not overmixed.  Set aside.

Bake pie for 15 minutes.  Remove from oven and sprinkle the streusel, evenly over the pie.

Reduce oven temperature to 350 and return pie to oven and continue to bake for 45 to 50 minutes or until a knife inserted in the center comes out clean.

Remove from oven and allow pie to cool completely on a wire rack before serving.

NOTE:  Do not use "pumpkin pie mix" in this recipe. 

NOTE: This pie can be made with cooked butternut squash if you do not have access to pumpkin.

NOTE:  If you do not have access to pumpkin pie spice you can use 1 teaspoon of ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground clove.

Enjoy!

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