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.
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)
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!”
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!