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!

Gearing Up for Holiday Baking!! Perfectly Pumpkin Pie Spice & Baking Blend!!

You asked for it!  Here it is!  I have recently used my homemade pumpkin pie and baking spice blend in a few recipes and the response to share was overwhelming!  

This is super easy to throw together with spices you already have on your spice rack or pantry shelf.  This gives you another opportunity to run through your spice supply and always have something fresh and delicious available for holiday baking!  This spice blend will not disappoint!  It is the perfect combination for using in pumpkin pie, but so many other things like pumpkin bread, muffins, butter, latte, you name it!

I also have a very special announcement to share with you.  I have been keeping this a secret for several months.  6 to be exact.  I will soon be published in my first nationwide publication.  Molly Green Magazine contacted me and invited me to write an article and share recipes in their winter edition which will be on new stands at the beginning of December!

I was invited to write about "gifts in a jar"  I focused on homemade spice blends for both sweet and savory preparations.  These are some blends that I have already shared here on my channel and some that are brand new and I will be sharing in the future.  The pumpkin pie spice and baking blend is one of those that will be featured in the magazine.

If you are not familiar with Molly Green Magazine, they are focused on homesteading and homeschooling.  They are a Christian publication and strive to help people make a better, self sufficient life for themselves.  I hope that you will seek out their magazine and see if it will help you in your own life!  You can find them on their website to learn more about what they are all about! http://bit.ly/2cTAqMh

I want to take this time to thank each and every one of you for being a part of this community and my journey.  For eight years I have shared videos, recipes and myself and my family with you.  We have become our own version of a family, right here on the internet.  I have shared triumphs and failures with you all.  Many of you have gone out of your way to share your life with us as well.  I appreciate each and every one of you and what you bring to our, ever growing table!  Keep it up and who knows where the journey will take us all!

I hope you will enjoy making the pumpkin pie spice and baking blend for yourself and using it in your holiday baking and cooking!  I think this is also an excellent holiday gift or pre holiday gift for the foodies in your life so they will be already for their marathon baking sessions for Thanksgiving and Christmas and everything in between!

I hope you give this spice blend a try and I hope you love it!

Happy Baking!

Get a printable version of this recipe on my website:

http://bit.ly/2dzBpDh

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

Noreen's Kitchen

Perfectly Pumpkin Pie

Spice and Baking Blend

Ingredients

4 tablespoons ground cinnamon 1 tablespoon ground ginger 1 tablespoon ground allspice 1 teaspoon ground nutmeg 1 teaspoon ground clove

Step by Step Instructions

Combine all ingredients in a mason jar and give a good shake.  This will make approximately ½ cup of spice. 

Keep in a dark, cool, dry place.  Use as you would when a recipe calls for pumpkin pie spice.

Enjoy!

The Frost Is On the Pumpkin and Autumn is Here! Pumpkin Bundt Cake Recipe

We are getting ready to celebrate the arrival of fall!  Many of you know that fall or Autumn is my very favorite season of them all.  Winter is a close second, spring coming in third and summer, well, you can have it!  Hate summer with a passion.  Who has time for hot, sticky, humid, weather and bugs?  Don't even get me started on sand in your pants from going to the beach.  Yes, Autumn is the perfect season!  Crisp mornings full of cool air with a tinge of wood smoke. Warm but not hot afternoons that are also not humid.  Colorful leaves falling to decorate the earth creating a red and gold carpet that rivals anything any artist ever envisioned.  Autumn is my jam.  

With autumn comes the welcomed arrival of pumpkin everything so I will just go there today with this delicious and simple, from scratch pumpkin cake that will have you dancing like Snoopy on top of her dog house!    

This pumpkin cake is very much the same as my banana cake only instead of banana we are using pumpkin and instead of a few spices we are using a lot of my homemade perfectly pumpkin spice blend.  I will eventually share this with you.  Regular old pumpkin spice will work fine.  If you don't have that, I will give you a simple formula in the written recipe that will be available on my website.  

This cake is simple and delicious.  It is moist and best of all it can be dressed up or down.  I have made it in a Bundt pan in this video because we took this to our monthly church pot luck a couple of weeks ago and this made for simple portioning.  The Bundt cake does take about twice as long as baking this in a 9 x 13 pan, but if you are going for looks, go for the Bundt!     You could also make this in two loaf pans or in two nine inch rounds,  three eight inch rounds or this will make 3 dozen standard cup cakes.  That's a lot of choices!  

This cake has no added oil.  Only the eggs and buttermilk to serve as the fat along with the pumpkin puree to keep the cake moist.  You won't miss it, I promise.  This cake is delicious just the way it is or you go simple and dust with powdered sugar or really go whole hog and slather on some cream cheese frosting.  This is best done if you have made the sheet cake version of this recipe.  Today I chose to go somewhere in between with a simple icing glaze flavored up with maple and vanilla extracts and enough powdered sugar and a splash or two of milk until I got the perfect consistency.  Then I draped that glaze right over the cake and let it dry.

This cake is delicious, any way you make it.  plain, frosted or glazed, you will have them coming back for more!

I hope you give this delicious pumpkin spice Bundt cake a try and I hope you love it!

Happy Eating!

You can get a printable version of this  recipe on my website here: http://bit.ly/2d0VTP0

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

Noreen's Kitchen

 Pumpkin Bundt Cake

Ingredients

1 cup pumpkin puree 1 cup buttermilk 2 eggs 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon vanilla extract 2 teaspoons pumpkin pie spice 2 cups brown sugar 2 cups flour

Maple Glaze 2 cups powdered sugar 1 teaspoon vanilla extract 2 teaspoons maple extract 1 tablespoon maple syrup 2-4 tablespoons milk, to achieve thick icing

Step by Step Instructions

Preheat oven to 350 degrees.

Spray a 10-12 cup Bundt cake pan with cooking oil spray.

Whisk together pumpkin puree, buttermilk, eggs vanilla and sugar in a large bowl until well combined.

Add flour, baking powder, baking soda, spices and salt and wisk well to incorporate. 

Pour batter into prepared pan and distribute evenly.  Smooth top.

Bake for 55 to 60 minutes or until a wooden skewer inserted in the center comes out clean with no sign of wet batter.  The top will spring back when lightly touched.

Remove From oven and allow cake to cool in the pan for 10 minutes before removing to a wire rack to cool completely before glazing.

Prepare glaze by whisking together powdered sugar, extracts, syrup and 1 tablespoon of milk at a time until you get a thick but pour-able consistency that will cling to the sides of the cake.

Drizzle  the icing evenly over the cake being sure to glaze down the center.  Allow icing to dry in before slicing and serving.

Store cake in a cake dome or air tight cake keeper.  This cake will last for up to one week, but won’t last that long, if you know what I mean!  LOL!