If there could be a better way to end this 31-day series of delicious fall foods than with a delicious pumpkin pie, I don't know what it would be. This month has been full of apples, pumpkin, cinnamon, caramel, and straight-up comfort food, but pumpkin pie is just so iconic. It's a staple in most American households for Thanksgiving dinner (right in the middle of fall!), and in my house, it's the crowning glory of our traditional October 31 meal of chili and cornbread.
However unpatriotic it might be, I must confess, here and now, that pumpkin pie is not my favorite. It is not my go-to dessert, even (gasp!) on Thanksgiving, and if there's apple pie, pecan pie, cherry pie, or -- heaven forbid -- anything chocolate on the table, I'll pass right over it.
But once a year, I have a marital obligation to make a pumpkin pie, and this year, I'm even blogging about it. So I figured it was time to find one that I would actually want to make... again and again and again.
Husband and I traveled across the state to see his family this weekend, and we got together with all of his extended family for a Halloween dinner. Since I'd already made the traditional meal, we packed it up and brought it along to share with everyone. The whole meal was a huge hit, and everyone absolutely raved about this pie. A streusel atop a custard filling is quite unusual, and I loved the contrast of the silky pumpkin against the crisp streusel topping. As Husband put it, "The search for THE pumpkin pie has ended!"
Pumpkin Pie with Streusel Topping
filling adapted from The Girl Who Ate Everything, but her streusel is heavy on nuts (which I'm sure would be delicious!! but there are nut allergies in the family), so I substituted a streusel recipe from Eat At Home Cooks that I have previously used and loved
- 1 can (15 oz.) pure pumpkin puree
- 1 can (14 oz.) sweetened condensed milk
- ¼ cup brown sugar
- 1 t. ground cinnamon
- ½ t. ground ginger
- ½ t. ground nutmeg
- ½ t. salt
- 2 eggs, separated
- 1 deep-dish pie shell* (I always use this one, half recipe only)
- 1 cup flour
- ½ cup brown sugar
- 1 t. ground cinnamon
- ½ cup (1 stick) butter, softened
- Preheat oven to 425°F.
- In a large bowl, stir the pumpkin, condensed milk, brown sugar, spices, salt, and 2 egg yolks with a rubber spatula or whisk until smooth.
- Using the whisk attachment of a stand mixer or hand mixer, beat egg whites until soft peaks form.
- Gently fold egg whites into pumpkin mixture, then pour into pie shell.
- Bake 15 minutes in preheated oven.
- Meanwhile, prepare streusel topping: stir flour, brown sugar, and cinnamon together, then mix in butter with a fork until mixture is uniform and crumbly.
- Remove pie from oven, sprinkle streusel over the top, and cover crust with foil or pie crust shield to prevent over-browning. Return to oven, reduce heat to 350°F, and bake another 40-45 minutes, or until set. Pie will still wobble slightly when moved, but it should no longer appear to be liquid.
*The original recipe states that you can use two 9-inch pie shells (presumably, this would make two pies) or one 10-inch deep dish. I have a deep-dish pie pan that I really like to use because it's fancier than my glass Pyrex dishes, and for this pie, it was a very good thing. There is a LOT of filling. I can imagine that it would easily fill two regular pie crusts.