Oh I just love October! The air is crisp, leaves are falling and comfort food is in season. All of the telltale signs that autumn is finally here. It’s also a time when people go pumpkin crazy! Lattes, breads, muffins, macaroons ….you name it! Although I find everything listed above downright delicious – I ‘m surprisingly not fond of pumpkin pie. Weird, isn’t it? I’m more of a sweet potato pie gal myself. Pumpkin is more like a cheap knock off. It just doesn’t measure up! But, after giving this thought more consideration, I wondered if I’d given up on pumpkin pie too easily. Maybe there was a pumpkin pie recipe out there for me after all and I just had to find it. So I scoured the Internet for hours in search of a recipe worthy of my precious calories. I did, it’s divine! Get cozy and fall in love with this month’s featured recipe. Pumpkin praline pie.
Persistence definitely paid off. This pumpkin pie recipe that I found on tasteofhome.com is everything that I was looking for and more! The feeling is rich, sweet yet spicy and dense but silky smooth. Whipping cream added a rich flavor that most other pumpkin pies lack. The addition of brown sugar also contributed to the pie’s rich and warm flavor. But, the real superstar of this recipe is the streusel topping. This sweet, spicy, crunchy finish turned this basic pie into something special. Plus it’s super easy to make. Just a few easy steps and Wala … A perfectly delicious dessert worthy of going from my lips to my hips. The full recipe with pics is listed below. Whip it up and fall in love!
- Crystallized ginger was a pain to locate. Do yourself a favor and purchase it online. Trust me, it will save you gas, time and a major headache.
- Don’t worry if this pie takes a little longer to bake. Due to the richness of the whipping cream, the pie may need extra time in the oven. I baked my pie for an hour without the streusel topping. Then, placed the pie back in the oven for and additional 15 – 20 min. with the topping on.
- The updated baking time is 60 minutes without streusel topping. An additional 15-20 minutes with topping.
- 1 sheet refrigerated pie crust
- 3 large eggs
- 1 can (15 ounces) solid-pack pumpkin
- 1-1/2 cups heavy whipping cream
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold butter, cubed
- 1/2 cup chopped walnuts
- 1/3 cup finely chopped crystallized ginger
- Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge.
- In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes.
- In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
- Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.