Pumpkin Streusel: Easy Holiday Dessert, Healthy Style

Posted by Jennifer Cote

I’ll admit it: I’m not big on pie crust. Not only is it challenging to make, but it will often get soggy anyway. I don’t mind saving my ration of flour and butter for something possibly more delectable- like this pumpkin “pie” with streusel topping. Perfect for Thanksgiving!

This particular holiday recipe works for the busy cook. We were able to make two-hundred and fifty-plus servings of this for our church’s annual Women’s Christmas Dinner, since it’s easy to make, with the “crust” on top. It’s a streusel of sorts, sprinkled on top of a delicious, custard-like pumpkin filling. (Leave a comment if you need an easy, extra large dessert recipe that will serve a crowd of almost 300, because I’ve got this recipe written up in those quantities too! )Easy Pumpkin Pie- Custard w. ToppingThis recipe is more “healthy-style”, with a homemade box cake mix substituting for the typical box mix. Those ingredients have an asterisk, and can be replaced with box mix if desired, though I personally don’t like box mixes. There’s something funny about the “natural flavoring” in them that doesn’t taste natural to me at all!

Makes 2- 9″ pie dishes (or one rectangle); 15 servings.

INGREDIENTS

  • 29 oz. can (3 1/2 c.) Pumpkin
  • 1- 13 oz. can evaporated milk
  • 1 1/2 c. sugar
  • 4 eggs
  • 1 tsp. ginger
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 c. flour*
  • 3/4 c. sugar*
  • 1/4 c. non-fat dry milk*
  • 1/2 TBS. baking powder*
  • 1/2 tsp. salt*
  • 2 c. chopped nuts (pecans or walnuts)
  • 12 TBS. butter (1 1/2 sticks), melted
  • 1/2 TBS. vanilla

PREPARATION

1. Mix and pour into two 9-inch pie dishes, or one 13×9-inch pan: > 29 oz. can (3 1/2 c.) Pumpkin > 1- 13 oz. can evaporated milk > 1 1/2 c. sugar > 4 eggs > 1 tsp. ginger > 1/2 tsp. nutmeg > 2 tsp. cinnamon > 1 tsp. salt

2. In separate bowl, mix: > 1 c. flour* > 3/4 c. sugar* > 1/4 c. non-fat dry milk* > 1/2 TBS. baking powder* > 1/2 tsp. salt*

3. Mix the dry ingredients and sprinkle over pumpkin; top with: > 2 c. chopped pecans

4. Drizzle on top: > 3/4 c. butter (1 1/2 sticks), melted > 1/2 TBS. vanilla

5. Bake at 325 for 55-60 minutes, until well-browned. Chill 4 hours or overnight. Serve with whipped cream; caramel sauce optional.

* Or substitute: Half of 18.25 oz. box yellow cake mix for the dry ingredients)

 

2 Responses to “Pumpkin Streusel: Easy Holiday Dessert, Healthy Style”

  1. Reply HMVincent

    I like your recipes! They almost make me want to learn to cook. My brother makes six to ten pies every Thanksgiving: he is a superior piemaker, the way our mother was. Our dad would say his favorite cake was pie. When presented with a pie and asked which piece he wanted, he’d say, “I want the round one!”

    • Reply Jennifer Cote

      Thanks, HMVincent. Well, if you have someone else to do the cooking, that works too, haha.

      So funny- “favorite cake was pie”. I agree- when you think about it, a pie crust can be a vehicle for so many good things!

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