November 21, 2012

One Pie, Two Flavors

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Margaret's Morsels | Pecan Streusel Pumpkin Pie


When I cook for a lot of people on Thanksgiving, I make pecan and pumpkin pies.  This year, I'm only cooking for a few people so instead of making two pies, I'm making one that combines the flavor of pecan and pumpkin. 


Margaret's Morsels | Pecan Streusel Pumpkin Pie



The recipe uses a frozen deep-dish pie crust.  If you don't want people to know you didn't make the crust, remove it from the foil pan and put it in your own pie plate.


Margaret's Morsels | Pecan Streusel Pumpkin Pie

I let the crust soften at room temperature for a few minutes before loosening the pan around the top of the crust.  If it doesn't separate from the crust easily, don't force it; you don't want to break the crust.  Let the crust soften a few more minutes and try again.

The recipe starts with a can of pumpkin pie mix which isn't the same thing as canned pumpkin.  Canned pumpkin is pureed pumpkin whereas pumpkin pie mix contains sugar and spices that are used to make a pumpkin pie.  The pie mix is combined with eggs and a can of evaporated milk.


Margaret's Morsels | Pecan Streusel Pumpkin Pie


I put the pie plate on a baking sheet before adding the filling.  That way, it's not as likely to spill when I move it in and out of the oven.  


Margaret's Morsels | Pecan Streusel Pumpkin Pie


While the pie is baking, combine the topping ingredients.  The original recipe had a praline topping made with pecans, brown sugar and butter. Over the years, I experimented with the topping and came up with a streusel topping we like better.  I still use pecans and brown sugar, but I add a little flour and use shortening instead of butter.


Margaret's Morsels | Pecan Streusel Pumpkin Pie

Halfway through the baking time, sprinkle the topping onto the pie.  The sister-in-law that gave me the recipe only sprinkled the topping in the center of the pie so the pumpkin would show.  I like to sprinkle it all over the top, letting a little bit of the pumpkin show.


Margaret's Morsels | Pecan Streusel Pumpkin Pie


Return the pie to the oven to finish baking.  When it's done, remove it to a wire rack to cool before storing it in the refrigerator.

If you're not sure what kind of pie you want to make for Thanksgiving, I'll share what my 14 year old son wrote when I was working on this post and left my laptop unattended.  "You should make apple because it is better than pecan or pumpkin!!!!!!!!!!  However, though, peanut butter pie with a chocolate covering is quite delectable."  If you agree with him, clicking on the words in bold type will take you to those recipes.  Otherwise, here's the recipe for something a little more traditional.

Pecan Streusel Pumpkin Pie
8 Servings

1 (9-inch) frozen deep-dish pie crust (unbaked)
2 eggs, lightly beaten
1 (30 oz.) can pumpkin pie mix
1 (5 oz.) can evaporated milk

Topping:

1/2 cup chopped pecans
1/3 cup brown sugar, packed
2 Tbsp. shortening
2 Tbsp. all-purpose flour

Combine the topping ingredients; set aside.  Combine eggs and pumpkin pie mix in a large bowl.  Add evaporated milk; mix thoroughly.  Pour into pie crust.  Bake at 425° for 15 minutes.  Reduce oven temperature to 350° and bake 15 minutes.  Sprinkle topping over pie filling and bake an additional 30 to 35 minutes.  Remove from the oven and cool on a wire rack.  Keep refrigerated.


© Margaret's Morsels




4 comments:

  1. What an easy and simple recipe to make! This would be perfect for entertaining!

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    1. You don't have to choose between pumpkin and pecan pie with this recipe! I hope you like it as much as we do. Thanks for writing!

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  2. Hello Margaret! Thank you for sharing your beautiful pie to my Fruit pie party. Here's the link to the party with all the recipes. Enjoy! http://www.delscookingtwist.com/2014/04/22/fruit-pie-party-with-a-twist/ -Del's cooking twist

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    Replies
    1. You're welcome, Del! Thank you for hosting the party and for the opportunity to share the recipe:)

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