I only had to scrape flour off the floor, not the ceiling, so I'd say the kids did a great job. We made 15 pies and after a quick lesson in how to roll out dough and pinch the edges, the kids were industrious and earnest in their help – amidst the usual hilarity.
I have to admit, I don't love pumpkin pie. I feel a little unAmerican saying so, but there you have it. In any case, I don't have a pumpkin pie recipe and ended up calling my mom for hers. Turns out she just uses the one on the can. Not helpful for two reasons. One, she didn't have a can in the pantry and two, I wanted to go one better than that. I found this one and really liked it.
Pumpkin Pie with Pecan Ginger Streusel
Adapted from Bon Appetit
1 pie crust dough
Streusel:
1/3 cup flour
1/4 cup packed brown sugar
1 tablespoon minced crystallized ginger
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons butter, cut into cubes
1/3 cup coarsely chopped pecans
Filling:
2 cups pureed pumpkin, or one 15oz. can
1/2 cup sugar
1/2 cup packed brown sugar
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons vanilla extract
Roll out dough on lightly floured surface to 1 inch greater than your pie dish. Use a deep dish 9-inch or a 12-inch pie plate. Fold edges under and crimp. Freeze for 15 minutes or refrigerate for 1 hour.
Preheat oven to 375 degrees. Line the crust with foil and fill the foil with beans or pie weights. Bake until the edges begin to brown, about 15 minutes. Remove the foil and bake for another 5 minutes. Remove from oven and place on a rack to cool.
Meanwhile, in a small bowl, combine all streusel ingredients and using a pastry knife or fingers, work in the butter. In a separate medium bowl, whisk all filling ingredients except butter together. Whisk in the butter. Pour the filling into the crust and sprinkle streusel on top. Bake for about 45 minutes or until the pie has just barely set in the middle. You can tell by jiggling the pie. It should just barely shake in the center.
Serves 8-12
Annie
The house is smelling scrumptious
© 2008 Baggywrinkle Publishing
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