Streusel-Topped Pumpkin Pie, Our Thanksgiving Holiday Treat!

by Cynthe on November 28, 2010

pumpkin streusel pie with whipped cream

Pumpkin Streusel-topped Pie served with Whipped Cream was our Thanksgiving highlight!

My all-time FAVORITE Thanksgiving dessert is Pumpkin Pie. Because my hubby and I are lacto-vegetarians and don’t eat or bake foods with eggs, we always miss out on this yummy treat unless I bake an eggless pumpkin pie myself. So, that was my plan this Thanksgiving.

With that in mind, I purchased a Sweetie Pie (or was it Sugar Pie?) pumpkin at the Santa Rosa Farmers Market a few weeks ago. The pumpkin came labeled with instructions on how to bake it, make puree, as well as having a Pumpkin Pie recipe. For those easy baking instructions, read our post Celebrating Autumn’s Orange, they’re right at the end.

fresh baked pumpkin

Sweetie (or Sugar) Pie Pumpkins turn a gorgeous deep russet orange when baked.

Baked / roasted the pumpkin the day before Thanksgiving, simplifying the instructions. Cut the pumpkin in half with a sturdy sharp knife. Cleaned out the seeds & strings. Put the pumpkin on a non-stick cookie pan cut-side down. Covered the whole pumpkin & cookie sheet with aluminum foil crimping the edges closed. And then baked it for an hour and a half. Couldn’t be easier!

roasted fresh pumpkin for pies

Roasted fresh pumpkin caramelizes a bit and makes tasty puree for pies.

The roasted, slightly caramelized, flesh scoops away from the tender skin easily. You get all of the pulp, no hard rind to deal with. Once scooped into a medium sized mixing bowl, either smash the aromatic flesh into a smooth puree by hand with an old-fashioned potato masher like I did or use your blender to do the task. Then make the filling as follows:

Pumpkin Pie Filling

BLEND until smooth:
1-1/3 cup Pumpkin puree
1 can organic Sweetened Condensed Milk (Trader Joe’s carries some)
1 egg or egg substitute
1-1/4 tsp ground Cinnamon (I used Saigon)
1/2 tsp each ground Nutmeg & ground Ginger
1/4 tsp ground Cloves
Pinch of ground Coriander
1/2 tsp Sea Salt
1/2 cup organic Half and Half

C’s TIPS: I use Ener-G brand egg replacer, which substitutes well in baking recipes requiring 1-2 eggs, max. Having used this egg replacer for 40 years of egg free baking, at times, it doesn’t seem to firm up quite enough. It worked PERFECTLY this time. The trick, I suspect, was making the filling the evening before and refrigerating it overnight.

trader joe's frozen pie crusts are made with good simple ingredients

Trader Joe’s brand frozen pie crusts, made with good simple ingredients, are handy for holiday baking.

The next morning I took out the frozen Trader Joe’s pie crusts that I had left in the refrigerator to thaw overnight. The 2-crust package indicated they were for a 9 inch pie…saying the edge of the crust would overlap the pie plate generously enough to make a rim. NOT! I gently put the crust into the glass pie pan as instructed and discovered, to my dismay, there wasn’t even close to enough crust to make a fluted edge!

trader joe's pie crust in 9 inch pie pan

Trader Joe brand pie crust doesn’t fit a 9 inch pie pan with any dough left for a fluted rim…

pie crust edging cut with a sharp knife

Used a sharp knife to cut additional pie crust edging for a fluted rim.

Improv #1: At least I had a second crust to work with! Took a small sharp knife and cut 1-1/4 inch circle of pastry dough from the outer edge of the other crust. After moistening* the top of the interior crust, I put the “rim” pastry over it so the top laid on the pie pan edge. And pressed the two crusts together with a gentle firmness.

pie crust rim adhered to interior crust with water

Added a pie crust rim by adhering it to the interior crust with water.

*Cynthe’s TIPS: It’s easy to “glue” pastry dough together with water. Here’s how: Dip your finger into water and run it lightly over the dough surface where you want the crust to bind together. Lap the pastry dough, press, and seal.

pie crust partially hand crimped

A simple, attractive way to shaped a fluted pie rim using your pointer finger to push against your thumb & index finger of your other hand.

Next, I used a simple pie crust edge fluting technique. Apologies for not having a photo of this process. (Bill and Marc were both still in bed.) I don’t have a remote camera shutter release, so couldn’t set up the shot using my tripod. I’ll attempt to describe this simple method with words: To shape a fluted pie crust, use your pointer finger to press the dough against the thumb & index finger of your other hand. You’ll end up with an attractive raised zig zag pattern like you see here.

Now you’re ready to pour in the batter. And follow the rest of the recipe:

~ POUR into a 9 inch pie shell.
~ PRE-HEAT the oven to 415F.
~ BAKE at 415F for 15 minutes. Reduce heat to 350F and continue baking for another 45-55 minutes until set. (Center of pie may move ‘slightly’ when shaken.)
~ COOL to room temperature before eating.
~ SERVE with freshly whipped Heavy Cream slightly sweetened with Cane Sugar and a touch of Vanilla. (Use organic ingredients, if you can find them.)
Serves: 8

pumpkin pie filling poured in crust before baking

Unbaked pumpkin pies remind me a bit of cheery sunflowers.

Improv #2: Started pre-heating the oven while working on the pie crust. Unfortunately, the oven was misbehaving, blaring out an annoying beep after only 3 minutes of pre-heating and flashing an error code. Cleared the settings & timer 3-4 times, to no avail. So, it was our old toaster oven to the rescue!

Was relieved not to be hosting a large holiday gathering this year. In fact, Bill and I had Thanksgiving Day to ourselves. Marc and his brother, Dave, were going to their Dad’s house. Bill’s folks, younger sister & sort-of hubby, had made plans to go to a seafood restaurant….definitely NOT our sort of celebration! It was a nice change being free to do exactly as we pleased.

The night before, was browsing through other pumpkin recipes as we had much more cooked pumpkin than the pie recipe required. Pulled out two huge white binders of interesting recipes Bri’s had collected, to look through.

A yummy sounding streusel-topped pumpkin pie recipe caught my eye. The original recipe, titled Brown Family’s Favorite Pumpkin Pie, is quite similar to the one from the pumpkin label with a bit less ground cinnamon, no coriander, and a few more eggs. Its streusel topping was a creative variation on this classic holiday dessert decided to give it a try.

classic streusel ingredients: butter, ground cinnamon, brown sugar, fresh walnuts

Classic streusel ingredients: butter, ground cinnamon, brown sugar & fresh walnuts.

Streusel Topping

~ 2 Tablespoons organic all-purpose Flour
~ 1/4 cup packed organic Brown Sugar
~ 1 teaspoon ground Cinnamon (I used Saigon)
~ 2 Tablespoons, chilled organic Butter
~ 1 cup, fresh chopped Walnuts (organic, if you can find them)

brown sugar, flour, ground cinnamon streusel ingredients

Mix brown sugar, flour, ground cinnamon before adding butter & chopped walnuts into the streusel.

chopped walnuts mixed with streusel ingredients

Add freshly chopped walnuts last to the streusel ingredients

While the pie bakes for the first 15 minutes, prepare the streusel. I made the mistake of adding the walnuts before the butter. Don’t try it! Being rather difficult to make a crumbly mix with the butter, when you already have walnuts tossed in.

streusel topping on pumpkin pie before baking

Spread streusel topping evenly on top of pumpkin pie to bake.

After the streusel is made, spread it evenly over the partially cooked pie. Reduce the oven heat and return the pie to finish baking.

pie baking in toaster oven

Resorted to baking our Thanksgiving pie in the toaster oven. Worked great!

hot streusel topped pumpkin pie cools before being served

Cool the hot streusel-topped pumpkin pie to room temperature before serving.

Cool the pie to room temperature before refrigerating or serving. Pumpkin pie is extra good served with whipped cream slightly sweetened plus a touch of vanilla. Top it off with a sprinkling of fragrant ground Ceylon cinnamon.

Marc, Bill, and I have been nibbling at the pie starting Thanksgiving evening, some on  Friday, and off-and-on all day Saturday. I made them wait until Saturday afternoon, so I could take the feature photo for this article.

pumpkin pie is a lovely autumn birthday cake alternative

Pumpkin pie makes a lovely autumn birthday ‘cake’ alternative!

Then we served that generous piece to Bill as a day early celebration of his 61st birthday. He enjoyed every bite!

Printable Recipe: Streusel-Topped Pumpkin Pie (PDF)

SOURCES of inspiration:
~ The label on the Sweetie Pie pumpkin (for baking/roasting instrux plus the basic recipe)
~ My friend Sandy’s pumpkin pie recipe (for the addition of ground Coriander)
~ Brown Family’s Favorite Pumpkin Pie (from Bri’s recipe binder, dated October 14, 2003, for the streusel topping)
~ http://allrecipes.com/Recipe/Brown-Familys-Favorite-Pumpkin-Pie/Detail.aspx#

{ 2 comments… read them below or add one }

Priya December 6, 2010 at 8:29 am

oooh…it looks beautiful….

Cynthe December 6, 2010 at 9:07 am

It’s super EASY to make. A ‘No Fail’ recipe….though it can be more-or-less attractive depending on how skillful one feels. My second pie (YES, the fellows requested a 2nd pie right away) wasn’t as pretty as this one. Still yummy though!

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