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Looking for a way to make Pumpkin Pie extra special? Add a crunchy Pecan Streusel on top!
If you like Pumpkin Pie you are sure to love my Pumpkin Pie with Pecan Streusel! And if you don’t usually like Pumpkin Pie, you just might now. 🙂 The pumpkin filling is smooth and luscious and the herbed, pecan streusel adds a burst of flavor and a delightful crunch to this pie.
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This is the perfect Pumpkin Pie to grace your Thanksgiving or Holiday table!
Pie Crust
I recommend using my Practically Foolproof Pie Crust. You can find my tips and videos here!
[/et_pb_text][el_masonry_gallery image_ids=”876,875,874″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Roll out (1) 12″ pie crust and transfer to your pie dish.[/et_pb_text][el_masonry_gallery image_ids=”1002,1001,1000″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Unfold the pie crust and trim off excess.[/et_pb_text][el_masonry_gallery image_ids=”999,998,996″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Crimp the edges with your hands or use a tool like a spoon or fork. I like to use a spoon to create the pattern below. Set aside to be filled later.
Sage + Pecan Streusel
Start by toasting the oats and pecans with the sage leaves at 400 degrees for 10 – 15 minutes, until golden.
[/et_pb_text][el_masonry_gallery image_ids=”986,985″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Pick out the pecans and sage leaves and coarsely chop.
Add flour and butter to a medium bowl, along with the toasted oats, sage leaves, salt and brown sugar. Combine using a fork until coarse crumbs form. Then add the chopped pecans and mix well.[/et_pb_text][el_masonry_gallery image_ids=”974,973,972,971″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Set aside for later.
Pumpkin Pie Filling
Begin by whisking the eggs in a large bowl. Add the pumpkin puree and stir to combine.[/et_pb_text][el_masonry_gallery image_ids=”983,982,981″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Add the honey, brown sugar, spices and vanilla and whisk together. Add the heavy cream and vanilla and mix well.[/et_pb_text][el_masonry_gallery image_ids=”980,979,978″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Pour the pumpkin filling into the prepared pie shell and cover the edges of the crust with foil.
[/et_pb_text][el_masonry_gallery image_ids=”976,975″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Bake at 425 degrees for 15 minutes. Then reduce the heat to 350 degrees for 30 minutes. At this point, remove from the oven, take off the foil covers and carefully top with the Pecan + Sage Crumble. Return to the oven and bake for 10 – 15 minutes more.[/et_pb_text][el_masonry_gallery image_ids=”969,968″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Remove from the oven for the final time and allow to cool. The middle will still have a bit of a wiggle to it. Once the pie has cooled it will finish setting up. (The reason pumpkin pie tends to crack is that it is overcooked.) If you prefer your pie thicker you can add 2 teaspoons of cornstarch to the pumpkin filling before baking.
Once the pie has been topped with my special Bourbon Chantilly Cream it’s ready to become the star of your Thanksgiving dessert table! Don’t be surprised if it makes the other desserts jealous 🙂
What’s your favorite Thanksgiving Tradition?
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Pumpkin Pie with Streusel
Ingredients
Pie Shell
- 1 12" Pie Crust
Sage + Pecan Streusel
- 1/2 cup Oats
- 6 large Fresh Sage Leaves
- 1/2 cup Pecans
- 2 tablespoons All Purpose Flour
- 2 tablespoons Butter
- 1/4 cup Brown Sugar
- 1/4 teaspoon Salt
Pumpkin Filling
- 3 large Eggs
- 1 can Pumpkin Puree 15 oz
- 1/2 cup Honey
- 1/4 cup Brown Sugar
- 1 teaspoon Cinnamon powdered
- 1/2 teaspoon Ginger powdered
- 1/2 teaspoon Salt
- 1/4 teaspoon Nutmeg powdered
- 1/8 teaspoon Cloves ground
- 1/8 teaspoon White Pepper ground
- 1 1/2 cups Heavy Whipping Cream
- 1/2 teaspoon Vanilla Extract
- 2 teaspoons Cornstarch optional
Instructions
- First make my Practically Foolproof Pie Crust and roll out (1) 12″ pie crust. Transfer to a pie dish and trim off the excess. Crimp the edges of the dough and set aside for later.
- To make the crumble, toast the oats, sage leaves and pecans at 400 degrees for 10 – 15 minutes, until golden. Pick out the pecans and sage leaves and roughly chop.
- Mix the flour, butter, oats, sage leaves, brown sugar and salt in a medium bowl until coarse crumbs form. Then mix in the chopped pecans. Set aside for later.
- For the pumpkin filling, beat the eggs in a large bowl. Add in the pumpkin puree and stir to combine. Whisk in the sugar, honey and spices. Finally add the heavy cream and vanilla and mix well.
- Pour the pumpkin filling into the prepared pie shell and cover the edges with foil. Bake at 425 degrees for 15 minutes and then reduce the temperature to 350 and continue to bake for 30 minutes more. Remove from the oven, take off the foil covers and carefully top with the Sage + Pecan Crumble. Return to the oven and bake for the final 10 – 15 minutes, until the crumble is golden.
- *The center will still have a bit of a wiggle and will fully set up once cooled. Don’t over bake or it will crack.
- Top with Bourbon Chantilly Cream and Enjoy!
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