Pecan Streusel Pumpkin Pie
Hello!
The holidays are quickly approaching and I couldn't be more excited! I love the buzz of the holidays, and once Halloween passes, I usually go all in. I do try to wait until after Thanksgiving to start playing Christmas music, but failed this year. At work we are in the middle of planning our holiday party and making the office festive, and it's very hard to get into the Christmas spirit without listening to Christmas music.
Last weekend I made it out to Lake Austin for the first time as some friends recently purchased a boat and so we cruised the lake for the better part of the day. It started out cloudy and in the 60s and ended up being sunny and 86 degrees - In November. Needless to say my friends up north were a bit jealous as they had snow and I was boating.
The best part is that we are all insane food people. We had a charcuterie board, pastries, mimosas, crab cakes, Philly cheese-steak pockets, homemade dips and chips. I'm used to having beer and chips on boats, so this was quite the upgrade.
The weather has since cooled off a little bit, so the holiday baking has begun! I was torn between making a normal pumpkin pie or pecan pie, so just fused them together in this recipe that I adapted from this recipe.
While a classic, my favorite part of Thanksgiving is not the pie. It's not even the turkey. I will be perfectly content posted up on the couch watching football with mashed potatoes and cranberries. They're easy, almost zero fuss, and can be repurposed for several different meals. However, if you need an easy, one bowl dessert to bring to your hopefully stress-free thanksgiving, follow the recipe below!
Pecan Streusel Pumpkin Pie
Ingredients
1 9-inch pie crust, homemade or store-bought
1 15-ounce can pumpkin puree
1 egg
3 egg yolks
1 14 ounces can sweetened condensed milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground clove
2 teaspoons vanilla extract
3/4 cup pecan halves, chopped
1/3 cup brown sugar lightly packed
2 Tablespoons flour
1 teaspoon pumpkin pie spice
2 tablespoons unsalted butter, diced
Instructions
Preheat the oven to 425 degrees F.
Prepare 9-inch pie plate with dough.
Whisk the pumpkin puree with 1 large egg and 3 egg yolks. Once combined whisk in the sweetened condensed milk. Add the cinnamon, ginger, clove, and vanilla extract. Whisk until combined.
Pour the pie filling into the pie pan, tapping it a few times against the counter (softly) to get rid of any air bubbles.
Put in the oven and bake for 15 minutes at 425 degrees F. Then reduce the heat to 350 degrees and cook for another 25-30 minutes.
Meanwhile, mix together the pecan pieces, brown sugar, flour, and pumpkin pie spice.
Toss the pecans with brown sugar, flour, and cinnamon. Use a pastry blender or your hands to mix the butter into the pecan mixture until a streusel is formed.
Remove the pie after cooking for 20 minutes and top it evenly with the streusel.
Return to the oven for another 15-20 minutes or until set at the edges and barely jiggles in the middle.
Remove from the oven and let cool completely.