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.

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

A Taste of the South! Southern Style Creamed Corn ~ Homemade Creamed Corn Recipe!!

Today we are starting our series of Thanksgiving dishes for this year.  Never too early to start thinking about the holiday and now is the time to start!  If you are just getting your thoughts together for your holiday meal, let me introduce you to something that I think would make a lovely side dish option for your holiday table.  Southern style creamed corn.

Creamed corn is an institution in the south to be sure! Did you know that there is actually no cream in creamed corn?  The creamy texture comes from the corn milk that is extracted from the cob.  This lends all the flavor and creaminess to the corn and it is something I think you are going to love.

The combination of sweet and savory marry perfectly in this dish.  It is so delicious you will want to lick the plate.  Yes, it is that good!  I started with 8 ears of bread and butter corn.  This is the last of the sweet corn for the season.  So if you are planning to make this for Thanksgiving, I suggest that you find a great place that still has some of this season's corn and grab it.  You can make this ahead of time and freeze it up to three months in advance of your event, so that is one thing you can do before the big day and just thaw, heat and serve.

When you remove the corn from the cob you want to be sure to only shave the outer parts of the kernels off the cobb.  Then go in with the back of your knife and scrape out all the juice and "milk" from the rest of the cobb.  This will look creamy and liquidy.  This is the magic of creamed corn.

I added a couple tablespoons of flour and sugar to the corn and stirred very well.  Then you want to add this mixture to a hot pan with 1/4 cup of melted and sizzling butter.  Mix this up and bring to a simmer.  Allow to cook for 6 to 10 minutes or until the corn is done.  When it turns a brilliant yellow color it usually means it is finished.  At this point you can add salt and pepper to taste and serve.

This creamed corn is a delicious dish to enjoy all by itself or next to just about anything you like.  I am going to be using this creamed corn in a recipe for another Thanksgiving side dish that will be shared in an upcoming video!

I hope this helps to clear up the mystery of creamed corn.  Now you can stop buying that grossness in a can and enjoy delicious creamed corn at the height of the corn season and make enough to stow in the freezer for later.  

I hope you give this Southern style creamed corn a try and I hope you love it!

Happy Eating!

A printable version of this recipe will be available on my website here: http://bit.ly/2enYmGk

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

Business Inquiries can be sent to:

info@noreenskitchen.com

Noreen's Kitchen

Southern Style

Creamed Corn

Ingredients

8 ears, fresh corn 2 tablespoons all purpose flour 2 tablespoons granulated sugar

4 tablespoons butter 1 teaspoon salt 1 teaspoon cracked black pepper

Step by Step Instructions

Remove corn from cob, by shaving the outer layer of the kernels into a bowl, then using the back of your knife, scrape the cob into the bowl, releasing the corn “milk” from the cob.  This will give you a creamy mixture that gives this dish it distinct texture and taste.

Add the flour and sugar into the corn mixture and stir well to combine.

Melt butter over medium heat in a heavy bottomed skillet.

Add the corn to the hot pan and stir well.

Bring the corn mixture to a simmer and turn down the heat to medium low.  Cook at a simmer for 10 minutes.  Be sure to stir often to avoid both sticking and scorching.  You may find it necessary to add up to ¼ cup of either water or milk to the corn during the cooking process so the pan does not become dry.

Turn off the heat and allow the creamed corn to cool for 10 minutes before serving.

This recipe is not suitable for canning of any kind.  You can freeze this for up to three months.

Store any leftovers in an airtight container and eat within 1 week.

Enjoy!

Absolutely Apple Pie Spice and Baking Blend ~ Apple Pie Spice Recipe!!

I recently shared an apple pie rugelach recipe in which I used my homemade apple pie spice blend.  Today I want to share this blend with you so that you can make it for yourself and use it in your baking for the upcoming holiday season!

This blend is simple and contains many spices that you most likely already have on your spice rack or pantry shelf.  This one contains the basics, cinnamon, nutmeg, allspice,clove and my secret ingredient, cardamom!  The cardamom adds a citrusy note that is not available anywhere else.  It really is delicious and reminiscent of many Scandinavian recipes for the holidays including Christmas Stolen.  

This recipe makes about 1/2 cup and will be very useful this season.  To  use, simply add up the amount of spices your recipe calls for and use an appropriate amount.  For instance, if your recipe calls for a teaspoon of cinnamon and 1/2 a teaspoon of nutmeg, a 1/4 teaspoon of clove and 1/4 teaspoon of allspice you can simply use two teaspoons of this blend.  The added cardamom will only add a delicious extra flavor profile to your finished recipe.

I have stored mine in a 1/4 pint mason jar and I think these would make lovely take away gifts for your holiday table.  Especially for your Thanksgiving dinner!  Then your guests could use these for their holiday baking and remember you while they do it.  These would make lovely place card holders for your guests to take home as well!  Decorate to fit your tablescape and you are all set!

I hope you give this homemade apple pie spice and baking blend a try and I hope you love it!

Happy eating!

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

http://bit.ly/2eo1OAN

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

You can find Molly Green Magazine on their website: http://bit.ly/2cTAqMh

Business Inquiries can be sent to:

info@noreenskitchen.com

Noreen's Kitchen

Apple Pie Spice and

Baking Blend

Ingredients

4 tablespoons ground cinnamon 1 tablespoon ground allspice 2 teaspoons ground nutmeg 1 teaspoons ground cardamon 1 teaspoon ground clove

Step by Step Instructions

Combine all ingredients in an airtight container and give it a good shake.

Store in a cool, dry and dark place and use within 6 months for best flavor.

Use by the teaspoon in recipes calling for apple pie spice or cinnamon for a delicious alternative to the single spice. 

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!