Low and Slow is the Key to Success! Tasty Slow Roasted Brisket Recipe! Noreen's Kitchen

Time to prepare for another in our bulk cooking series.  This time around I am using a beef brisket, slow roasting it to perfection and then see how many meals for four we can get out of it.  I have slow roasted brisket in a video many years ago.  Time for an upgrade!  Brisket can be intimidating to some people, simple because of the nature of the cut.  It is not forgiving and if done wrong, it can be be an awful experience.  There are a few tricks to doing it just right.  First off, low and slow is imperative, secondly, the way you slice this cut of meat is going to make all the difference in whether you have a melt in your mouth slice of beef or a chewy, stringy and tough piece.  Today I am going to show you the right way to achieve the perfect brisket!

I have around a 10 pound brisket, with a trimmed fat cap.  You want to make sure your cut is trimmed well.  Some brisket can come with a very fatty layer, which can be unappealing after it is cooked.  You don't want the fat to be trimmed away completely, because the fat helps to flavor the meat and keep it moist and delicious.  You can always discard it when serving.  Over all, I like to leave about a half inch if it is not already trimmed well.

Like my Calphalon roasting pan?  Check it out here: http://amzn.to/2kKzb1Q

Next is the seasoning and aromatics.  I have created a "rack" of vegetables to place the brisket upon.  Carrots and celery are great for this.  I also thick cut a yellow onion and scattered it around the roast.  For seasoning, I have generously spread some of my homemade dry onion soup mix.  If you would like to see how I made that, check out my video here:  http://bit.ly/2kQoLRo

I also added some bay leaves and crushed rosemary to the seasoning as well.  I added about 3 cups of water to the bottom of the roasting pan, then covered the roast with parchment and a double layer of foil.  The brisket was roasted in a 300 degree oven for 7.5 hours then allowed to rest for an additional 2 hours before slicing.  Allowing the brisket to rest for a long period is going to be helpful when slicing.  

To slice a brisket properly you will want to ascertain the grain of the meat.  Slicing straight across the meat is not the way to go.  You want to slice against the grain.  To do this you will want to slice diagonally from the narrow end of the brisket to the wide end.  This will help you to know that you will get nice short, tender, melt in your mouth pieces of meat instead of long stringy inedible pieces.

This brisket is a delicious treat.  It does cook down a bit so in the end, I would guess that we have about 7 pounds of edible meat.  We enjoyed our brisket the first night with mashed potatoes, gravy made with some of the drippings and steamed veggies.  We will be sharing other options to use the leftovers.  This makes for great budget cooking and freezer banking for nights when a long cooking process is out of the question.  

The leftover meat from a  tasty brisket is great for bbq beef sandwiches, taquito filling, burritos, enchiladas, tacos, tostadas, hot beef open faced sandwiches, Chicago style beef sandwiches, beef pot pie, beef and barley soup and so much more!  You can even make a red flannel, roast beef hash with these leftovers and it will be amazing!  Stay tuned to see what I come up with!  I am confident we will be able to get 4 to 6 meals out of this roast.    Not as many as we did from the chicken, but a good number nonetheless.

I hope you give slow roasting a brisket a try and I hope you love it!

Happy Eating!

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

You can find a printable version of this recipe on my website here: http://bit.ly/2kyEuAT

Noreen's Kitchen

Slow Roasted Beef Brisket

Ingredients

1 whole beef brisket 8 to 10 pounds 4 carrots roughly cut 4 stalks of celery roughly cut 1 large onion, thickly sliced

½ cup dry onion soup mix 1 teaspoon dried, crushed rosemary 4 bay leaves 4 cups water

Step by Step Instructions

Preheat oven to 300 degrees.

Place celery and carrots in the bottom of a deep roasting pan.

Place brisket, fat cup up, on top of the carrots and celery.

Arrange onion slices around the brisket.

Sprinkle onion soup mix generously over the top of the brisket.  Sprinkle rosemary and bay leaves on top as well.

Pour water into the bottom of the roasting pan.

Cover with parchment if desired then double seal the pan with aluminum foil.

Roast for a minimum of 6 hours and check to see if the brisket is done.  If not return it to the oven for an addition hour to hour and a half. 

When brisket is tender all the way through a the thickest part of the meat, remove from oven and allow to rest for two hours before slicing.

When slicing the brisket, you will want to use a sharp carving knife and slice diagonally across the grain of the meat.  When you look at your slice it should not have long strings of meat running horizontally. It should have a short grain that runs vertically across the slice.  Slicing diagonally will achieve this.  Start at the narrow end of the brisket and slice your way back toward the wider end diagonally.  This will give you the perfect, tender, melt in your mouth experience you are going for.

Leftover brisket should be stored in an airtight container in the refrigerator for no longer than ten days.  It can also be frozen in sealed containers or zip top freezer bags for later use.

ENJOY!

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Homemade is Best! Old Fashioned Chicken Soup Recipe!!

Today we wrap up our budget buster bulk cooking chicken journey.  We have made chicken and stuffing casserole, buffalo chicken pizza, Hawaiian BBQ chicken pizza, salsa verde, sour cream chicken enchiladas, chicken citrus super food salad of course our initial meal of roast chicken dinner and now for the grand finale.  There will be nothing left after this!  Taking the carcasses of the roasted birds as well as the bones and skin from what we have been using for all the rest of the goodness we have made and we are now making a delicious, nutritious and simple chicken soup.  

This soup is so easy to make and really you are making a good quality bone stock that will have shreds of chicken meat that will shed from the bone over the long cooking time.  I did not add anything fancy here.  Only simple aromatics such as celery, onion and carrot as well as a half a lemon.  I always like to add lemon to my chicken soup or stock because I think it helps to clarify the stock and reduce the "scum" that can sometimes build up while cooking.

I tossed everything in the pot from the freezer, added the veggies and a handful of seasonings.  I like to add parsley, salt, peppercorns, sage, bay leaf,marjoram and a few other spices.  You can add what you like, I would recommend going easy on the salt at the beginning.  Over time and the cooking process the flavors can concentrate.  You can always taste for seasoning in the end, and adjust to your taste.  

I cooked my soup for three hours on a low simmer.  Then I did my best to get all the bones and cartridge out of the pot.  This can be a daunting task, but keep at it.  Just when you think you get it all, another one pops up.  It can be maddening, but make sure to tell your family to watch for bones.  They can be small, but they are soft, and chewy most won't cause a problem.  I just like to let everyone know.  Don't give this to your dogs though because even a small chicken bone can splinter and cause a trip to the emergency vet and nobody wants that!

I don't ever cook my noodles in my soup.  I always cook them separate.  We each fix our bowls by putting the noodles in the bottom then ladling the soup over the top.  This way everyone gets their preferred soup to noodle ratio!  I much prefer to do things this way because I don't like the noodles in leftover soup.  They swell and get mushy and very unpleasant.  You should do what you like best.  If we were going to eat this all at one sitting then I may consider cooking them right in the soup pot, but this way I can use the leftover soup for yet another meal.

In the end, we had a 6 quart pot of delicious chicken soup that was chock full of meat and veggies.  We at well that night and we also had the soup for lunch the next day.  Then I strained the meat from the stock and allowed the stock to cool before putting it in the fridge.  I went through the remaining chicken to fish out all the bones and we fed it to our pets over a few days time as a treat.  There were 2 quarts of "jellied" stock left that I froze for another time.  Everyone saw benefit from these two chickens.  Even our dogs and cats!  I have some stock left for another use later down the line and overall I think we did great with two birds.  

I hope this encourages you to challenge yourself and see how far you can make two chickens last for your family.  Remember my chickens were 7 pounds each or there abouts.  You want to keep that in mind.  I don't think we could have stretched it this far if they had been smaller.

I hope you give this bulk cooking, chicken journey a try on your own and I hope you love it!

Happy Eating!

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

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

Noreen's Kitchen

Homemade Chicken Soup

Ingredients

Carcasses of 2 roasted chickens including any bones and skin saved and frozen. 1 large onion, chopped 4 carrots, cleaned and chopped 4 stalks of celery with leaves, chopped 4 cloves of garlic, minced 2 bay leaves

1 teaspoon black pepper corns 2 tablespoons salt 1 teaspoon dried marjoram ½ teaspoon dried thyme 2 tablespoons dried parsley ½ of a large lemon, quartered Cold water to cover

Step by Step Instructions

Place all ingredients into a large stock pot, that is at least 6 quarts in size.  If you prefer, you can place the peppercorns into a cheesecloth pouch to make it easier to remove.

Cover the contents of the pot with cool water.  Bring to a boil over medium heat, then reduce to a simmer.  Allow soup to cook for 3 to 4 hours or until the meat has fallen from the bone and the bones are clean.

Turn off the heat and allow the soup to sit for 15 to 30 minutes.

Remove all the bones from the soup the best you can.  It may be impossible to get all of them because small rib bones are hard to fish out.  Just be sure to let your family know to be aware there may be small bones.

You can remove any large pieces of meat and shred them.  Then return them to the pot.

Cook noodles of your choice or rice to go along with the soup.  I like to do this separately because leftovers with noodles or rice are not that great.

Serve soup by placing rice or noodles in the bottom of each bowl then ladling the soup over.  Add more parsley to each serving and you can also sprinkle with grated parmesan cheese if desired and lots of cracked black pepper.  That is my favorite!

You can store any leftover soup with the chicken and vegetables in it for another meal or you can strain out the chicken and veggies and have chicken bone stock to freeze for another use. 

I strained my soup and fed the veggies and shredded meat that was left to my pets.  Nothing went to waste with the exception of the bones. 

The stock is “jellied” and perfectly delicious.  We will use this in another meal soon.

The Whole Enchilada! Salsa Verde Sour Cream Chicken Enchiladas! Bulk Cooking Recipe!

Let's make meal number 4 from our roasted chicken!  Today we are making a delicious pan of Salsa Verde, sour cream, chicken enchiladas today!  These are super easy to make, quick to get on the table and this pan will feed between four and six people, depending on how many they choose to eat.  I planned for two enchiladas per person, however if you have younger kids they may eat less.  I only enjoyed one and was full and satisfied.  These are rich and delicious.  So, this may stretch further than four people.

I have used flour tortillas, shredded chicken, sour cream, cream of chicken soup, cheddar and pepper jack cheese to make this very satisfying and filling meal.  Paired with an avocado salad, green salad or jicama and orange salad this will be a completely delicious and well rounded meal.  You could even add fresh spinach to the filling to include more greens.    As economical, budget stretcher meals go, this one is one of my favorites!

The secret to this dish is definitely in the sauce!  You can choose to start with a homemade cream of chicken, but this is a quick recipe so I make no apologies for using the canned soup.  The sauce is simple.  Sour cream, cream of chicken soup and a healthy dose of your favorite jarred salsa verde sauce.  I sometimes like to also add a small can of chopped green chilies to add more of that flavor.  

The filling is simple.  shredded chicken, shredded cheddar cheese and a bit of the sauce.  All mixed together to make a thick but workable filling for the tortillas.  I divided the filling evenly between eight "fajita sized" flour tortillas.  I prefer the Cesareo style tortillas because they are a bit thicker and roll much easier.  Spreading the filling across the middle portion of the tortilla then rolling tightly into a compact cigar.  I fit all of these into a foil pan and they were perfectly snug.  You can feel free to use your favorite baking dish to make this as well.  Just be sure the enchiladas have enough space to spread out on each end.  You don't want them folded up on themselves.  

When all the enchiladas were filled and snugly set in their cooking pan, I poured the creamy sauce over them and spread it evenly.  As this bakes the sauce will cook down into all the crevices and become even more delicious.  I then topped this with a generous handful of pepper jack cheese.  You can add more or less to your preference and if you like a different type of cheese then go for it!  I think just about anything would be great with the exception of Mozzarella which has no business around Mexican style cooking.

This bakes up in just around a half hour, uncovered and is bubbly, cheesy, creamy and amazing.  Everyone is going to love this one.  Even people who think they don't like enchiladas will love this.  The creamy sauce is the key!   This casserole is best made and eaten fresh.  Leftovers are alright, however not exceptional due to over sogginess of the tortilla after it sits post cooking.   If you should have leftovers, they should be stored in an airtight container in the refrigerator and eaten within 3 days.  

I don't recommend this recipe for freezer banking due to the sour cream.  Once frozen and thawed this will "break" making the sauce separate and look unappetizing and not become creamy upon baking.  So this should not be frozen before or after cooking.  

I hope that you give this salsa verde sour cream chicken enchilada recipe a try and I hope you love it!  I hope that you give bulk cooking a try some time soon!

Happy Eating!

You can get a printable version of this recipe on my website by clicking here:  http://bit.ly/2j1ZWyK

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

Noreen's Kitchen

Salsa Verde Sour Cream

Chicken Enchiladas

Ingredients

2 cups cooked chicken, shredded 2 cans, cream of chicken soup’ 2 cup sour cream 1 cup green chili salsa

1, 4 ounce can, chopped green chilies 8, medium sized flour tortillas 1 cup sharp cheddar cheese, shredded 1 cup pepper jack cheese, shredded

Step by Step Instructions

Preheat oven to 350 degrees.

In a large bowl, combine cream of chicken soup, sour cream, green chili salsa and additional chopped green chilies.  Whisk together until well combined.  Set aside.

In a separate bowl, combine chicken and sharp cheddar cheese along with 1 cup of the prepared sauce mixture.  Blend together well, to make a somewhat thick paste like consistency.

To prepare the enchiladas, place a tortilla down on the work surface in front of you.  Spread approximately 2 tablespoons of the chicken mixture, across the tortilla, in a line, just off center, toward you.  Roll up the tortilla tightly.  Place into a baking dish that comfortably fits the width of the enchilada.  Continue filling and rolling until the chicken mixture and the tortillas are used.

Pour the sauce over the prepared enchiladas in the pan.  Spread evenly.  Don’t worry too much about getting the sauce down in all the nooks and crannies.  That will happen as it bakes.

Top with the shredded pepper jack cheese.

Bake for 30 to 45 minutes until the pan is bubbly and the cheese is melted and lightly browned on the top.

Remove from oven and allow to rest for five to ten minutes before serving.  This will help the enchiladas to set up a bit before you attempt to lift them out of the pan in one piece. 

Leftovers should be stored in an airtight container in the refrigerator and eaten within three days.

This recipe is not recommended for freezing either before or after baking due to the inclusion of sour cream which may separate and break after thawing.

Quick and Easy Leftover Makeover: Chicken and Stuffing Casserole!

We are continuing on with our "Budget Buster, Bulk Cooking - Chicken Edition" series and using up some of the leftover chicken we roasted in a previous video!  Today we are making a delicious chicken and stuffing casserole. 

This casserole is quick to make and only uses two cups of chopped, roasted chicken.  I used one thigh, from which I removed the skin and bone and half of a breast.  This made the two cups I needed.  I sauteed some celery, onion and carrot along with a generous 8 ounces of fresh Crimini mushrooms in some butter.  When they were  just a bit soft and the onion was just a bit translucent, I removed it from the heat and added the poultry seasoning, chicken and one can of cream of celery soup along with 1/2 cup of milk.  At this point you can choose to add whatever else you like.  Be it a bag of frozen mixed veggies, some frozen peas or anything you like.  It is up to you.  

*A note about "cream of" soup:* I seldom use canned creamed soups in my recipes.  However there are some that I do use them in.  I prefer to make my cream soup from scratch, however this recipe is intended to be a quick weeknight meal and getting this on the table after a busy day is more important to me than making cream soup from scratch.  You have to pick your battles.  I make no apologies for using this convenience ingredient.  I don't use them often so I am perfectly comfortable using it here or in my tuna casserole or any other number of recipes that can be put on the table quickly.  That being said, If I were going to be doing a month's worth of bulk cooking and were going to need, for instance, cream of mushroom or chicken soup for several recipes, I would indeed make my own and use it for those casseroles to be prepared for freezing.  If I were going to make three of these chicken and stuffing casseroles, along with a few sour cream enchilada casseroles as well as some tuna casseroles then I would make the soup from scratch.  You need to do what is best for you.  I have recipes on my channel for homemade cream of chicken, cream of mushroom, cream of broccoli and cream of celery soups.  You can easily find them by doing a quick search using the search option at the top of my channel page.

When the mixture is well blended it was poured into an 8x8 baking dish.  I topped mine with some leftover stuffing mix that we prepared when we made the chicken.  I made two boxes on purpose so I would have enough leftover for the casserole.  You can make a box of your favorite stuffing mix or if it is after a holiday, you can use your homemade stuffing as a topping for this.  I prefer to use a leftover stuffing because it is much easier to break up and "spread" on top than a hot stuffing.  You use what you have available and just plop it on in little spoon fulls on top of the chicken mixture and it will be fine.  

This was baked, uncovered for about 30 minutes until bubbly and a bit crispy on top.  Then we allowed it to cool for about 5 minutes before serving.  It was delicious!  This recipe is a pretty standard throwback to my youth and many people still enjoy this today in one form or another.  A Thanksgiving leftover meal would not be complete in our house without this dish.

So we now add one more recipe using our chicken to our budget buster bulk cooking series.  I plan on getting at least three or four more meals out of those two chickens.  I am up to the challenge.  You will be amazed at what you can do with just a little bit of meat!  

I hope you give this chicken and stuffing casserole a try and I hope you consider doing some bulk cooking of your own and I hope you love it!

Happy Eating!

You can get a printable copy of this recipe on my website here: http://bit.ly/2i5WzF7

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

Noreen's Kitchen

Budget Buster Bulk Cooking

Chicken & Stuffing Casserole

Ingredients

2 cups cubed, cooked chicken 2 tablespoons butter 1 cup onion, diced 1 cup celery, diced 1 cup carrot, diced 2 cups fresh mushrooms, sliced

1 can cream of celery soup ½ cup milk 1 teaspoon poultry seasoning 3 cups leftover stuffing or 1 box prepared stuffing mix.

Step by Step Instructions

Preheat oven to 350 degrees.

Melt butter in a skillet.

Sautee all vegetables until tender crisp and onions are just beginning to turn translucent.

Remove from heat and add chicken and poultry seasoning and stir well to combine.

Add cream of celery soup and milk and stir well, being sure to evenly incorporate into a cohesive mixture.

Pour the chicken and vegetable mixture into an 8x8 inch baking dish/pan.

Top with stuffing.

Bake for 25 to 30 minutes or until bubbly and the stuffing is a bit crispy on top.

Remove from oven and allow to rest for five minutes before serving.

NOTE:  You can use any kind of cream soup that you like.  Cream of mushroom, onion, celery, chicken, chicken and mushroom or chicken an herb would be good choices. 

Start the New Year Off Right! Budget Buster Bulk Cooking! Roasted Chicken!

To start this year off right, I wanted to introduce a new series where we focus on cooking a protein in bulk and then enjoying it for our meal that night, then seeing how many more meals can be made, with the remaining main protein.  This time I am focusing on how to properly roast a spatchcocked chicken, actually two.  We ate this chicken as our main course for dinner the evening we made it then we are planning at least four to five additional meals out of these birds. 

I picked up to rather large roasting chickens at the market.  These were just over $1.00 a pound.  In the video I mentioned that they were 4 to 5 pounds each, however they were actually 6 to 7 pounds each.  These are whoppers.  I chose to spatchcock these birds to shorten the roasting time.  This will ensure a moist and fully cooked bird in just about an hour.

Spatchcocking is a fancy word for cutting out the backbone and laying the bird flat.  You can barbecue chickens this way or you can roast them or even do chicken under a brick this way, however for that I think you need a much smaller chicken for that to work out just right.  These chickens may need a cinder block!  LOL!  

I feel strongly that knowing how to roast a chicken is so easy to do that you really need to know how to do it!  Thus making this a kitchen basic for the channel, however we are also embarking on what I am going to call the "Budget Buster Bulk Cooking" series.  So these chickens are a great start for that.

I plan on getting no less than four meals and hopefully five from these two chickens.  One meal of roasted chicken. then a chicken and stuffing casserole, a sour cream enchilada casserole, a "Big Salad" a la Elaine from Seinfeld with cubed chicken and then the finale, of a roast chicken soup, using all the carcasses, skin, bones and leftover meat to make a delicious, rich broth with chicken, veggies and noodles. 

The intention here is to make four or five meals serving four people.  Not meals that will be planned leftovers because these are the planned leftovers.  I want you to see how far you can stretch two chickens to feed your family.

I also want you to know that if you don't want to roast your own chicken, then just swing by the store and pick up a couple of rotisserie chickens.  Then follow along.  No judgement here.  Maybe some of you are just singles, or couples.  Maybe you are super busy and a cooked chicken is a God send for you.  I say go for it!  Nothing wrong with letting the store do the work for you and when you can buy a cooked chicken for the same price as a raw one or even less!  You do what is best for you!

I plan on doing similar videos for beef brisket or pot roast, pork loin, pork shoulder and hamburger.  I also plan on incorporating some Zaycon Fresh meats in the mix because when I start picking up my monthly deliveries this year I want you to see exactly what I will be doing and hopefully it will help you to not be overwhelmed with all that meat at one time!  I know that can be a daunting thought, but baby steps!  We can do it together and make things easy!

If you are interested in Zaycon Fresh you can sign up for sales and discounts using this link:  http://bit.ly/2glqv2q  For a limited time Zaycon Fresh is offering 20% off your first order for new customers!  Use Promo Code BL20 when signing up and placing your first order!  Offer ends 11:59 pm PST on 3/31/2017. Offer available to new orders only. Cannot be combined with any other offer or promotion. One promo code per order. Limited to one-time usage per household. Offer is non-transferable. Void where prohibited. Offer will be revoked if terms and conditions are not met due to partial cancellation of order.

I hope you will follow along and join me on this journey!  I hope you give this roast chicken a try and I hope you love it!

Happy Eating! 

You can find a printable version of this recipe on my website here:  http://bit.ly/2ix2ff6

Use this link to sign up for more information and sale notifications!  http://bit.ly/2glqv2q Use Promo Code BL20 to get an addtional 20% off your first order through March 31, 2017

Thanksgiving Showstopper! Creamed Corn Bread Pudding ~ Holiday Recipe

Today I am sharing a different and delicious recipe for a creamed corn, bread pudding!  This is eggy and bready and delicious with homemade creamed corn eggs and sour cream making this a delicious treat that would also be a great alternative to a stuffing.  

I started out with a loaf of my homemade perfect sandwich loaf that I cut into 1 inch cubes.  You can cut the crust off if you like, but I did not.  It adds color, texture and flavor.  The custard is mixed together and poured over the bread and then I like to make sure that everything gets a good turn to coat.

If you like, you can dot the top with butter.  Because butter makes everything better.  You can also cover this with foil for the first 20 minutes to ensure a beautiful moist and puffy outcome.  You can remove the foil for the last ten minutes to crisp the top.  You don't have to do those things but they are lovely if you want to.

Baked this for right around 35 minutes and it was delicious!  You wouldn't think that this sounds like a great idea, but trust me!  It is delicious!

The combination of the homemade creamed corn folded into this delicious custard is the perfect side dish to roasted or grilled meats.  I served this along side a roasted chicken and steamed green beans and it was really delicious.  

You can choose a softer bread if you like.  A brioche would be great or an egg bread of some sort.  Soft potato bread would be great or even some hamburger buns cut up into cubes will do the trick if that is what you have.

I hope you give this creamed corn bread pudding a try and I hope you love it!  

Happy eating!

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

http://bit.ly/2eLTwpi

You can see how I did this in my YouTube video here:

Business Inquiries can be sent to:

info@noreenskitchen.com

Noreen's Kitchen

Creamed Corn Bread Pudding

Ingredients

6 cups fresh bread, cubed 2 cups creamed corn, preferably homemade 1 cup sour cream 4 eggs

1 teaspoon salt 1 teaspoon cracked black pepper 1 teaspoon onion powder 4 tablespoons butter

Step by Step Instructions

Preheat oven to 350 degrees.

Butter a 9 x 13 casserole dish well.

Add bread cubes to the casserole, spread evenly and set aside.

Combine eggs, sour cream and creamed corn in a large bowl. Whisk well to combine.

Add seasonings and blend well to incorporate.

Pour the egg mixture over the bread cubes and if desired use a spatula to coat the bread with the custard.  Be sure this is spread evenly in the baking dish.

Dot the top with butter.

Cover with aluminum foil

Bake for 30 minutes and then remove the foil and continue to bake for another 15 minutes.

Remove from oven.  At this point your bread pudding should be puffy and golden.

Allow to rest for 10 minutes before serving.

Enjoy!

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

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

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.

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

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!  

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: 

http://bit.ly/2eo0bDc

Business Inquiries can be sent to:

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!