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! )This 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.
- 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
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)