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Hello Gourd-geous!

November 15, 2019

No Thanksgiving dinner would be complete without a pumpkin pie on the menu. Over 50 million of the crusted custards meet their demise on this fateful day, despite the fact that the pilgrims didn’t serve a single slice at the first harvest celebration. Somehow, the American love affair with the warmly spiced, sweet and simple pastry blossomed into an obsession spanning the generations. Everyone has a secret recipe that their grandma made, or a special twist that no one can replicate.

My enthusiasm for pumpkin pie is admittedly a bit tepid at best. It’s just so predictable, so plain! Every bite has the same flavor, the same texture, the same sugar overload. That was, until at a friends behest, I tried topping tradition- Literally.

Crisp, buttery streusel, the best part of crumb cake and bakery muffins, turns ho-hum pumpkin pie into the legendary dessert that everyone will crave all year long. The creamy filling itself is still the main attraction, sweetened with a balanced hand and highly aromatic, redolent of cinnamon, ginger, and nutmeg.

Considering its popularity, there’s no need to give the classic pumpkin pie a gut renovation. Just a light touch-up, once in a century or two, may help win over some new fans.

Yield: Makes 8 - 12 Servings

Pumpkin Struesel Pie

Pumpkin Struesel Pie

Crisp, buttery streusel turns ho-hum pumpkin pie into the legendary dessert that everyone will crave all year long. The creamy filling is sweetened with a balanced hand and highly aromatic, redolent of cinnamon, ginger, and nutmeg.

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Additional Time 4 hours
Total Time 5 hours 30 minutes

Ingredients

Crust:

  • 1 Unbaked Classic Crust (page 36 of Easy as Vegan Pie) in a 9-Inch Round Pie Pan

Pumpkin Pie Filling

  • 1 (15-Ounce) Can Pumpkin Puree
  • 1 (15-Ounce) Can Full-Fat Coconut Milk
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Dark Brown Sugar, Firmly Packed
  • 1/4 Cup Tapioca Starch
  • 1 1/2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Salt

Streusel Topping:

  • 1/2 Cup All-Purpose Flour
  • 1/4 Cup Dark Brown Sugar, Firmly Packed
  • 1/4 Cup Vegan Butter
  • 1/4 Cup Roughly Chopped Almonds
  • 1/4 Cup Rolled Oats
  • 1/4 Teaspoon Salt

Instructions

    1. Preheat your oven to 350 degrees.
    2. Prepare the filling by simply whisking together all of the ingredients for the filling until smooth. To make really fast work of this, you could toss everything into your food processor or blender, too. Pour into your prepared pie crust and bake for 40 minutes.
    3. Meanwhile, prepare the streusel topping. In a small bowl, combine flour and brown sugar; use a pastry cutter or fork to cut in butter, the mixture forms thick, large crumbs. Stir in almonds and ginger.
    4. Sprinkle the streusel evenly over the par-baked pie. Bake for an additional 20 - 30 minutes, or until softly set. It should still jiggle in the middle when tapped because just like a cheesecake, it will continue to firm up as it cools.
    5. Let cool at room temperature before moving into the fridge, and chill for at least 4 hours before slicing.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 214 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 10mg Sodium: 202mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 2g Sugar: 18g Sugar Alcohols: 0g Protein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
© Hannah Kaminsky
Cuisine: American / Category: Pies and Tarts

The post Hello Gourd-geous! appeared first on BitterSweet.

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