Well folks we made it to Thanksgiving and now it’s full steam ahead for Christmas.
The lists are getting longer, one glance at the calendar and it’s hustle time on the home front.
I didn’t stick to the dinner plans as I had planned, and I’m rather glad. Actually, like many hosts, I’m already looking at ways to trim prep times for Thanksgiving 2020. When I get it fine-tuned I’ll be sure to share.
When it comes to pumpkin pies the biggest problem seems to result in overbaking. The pie comes out with a huge crack across the top. Goodness, best cut that one in the kitchen. The best way to avoid this issue is to closely monitor the pies. Test with a knife inserted in the center and if it comes out clean, time to pull. What if it happens anyway? Take a look at the recipe I’m featuring today and make a crumble topping to save the day. Place the streusel mixture on the top, flip the oven to broil and stay at the oven. This will quickly brown the topping and you’ve saved the day.
Personally, for the body of my pumpkin pies I use Libby’s as a ‘guide’, only a guide. Sugars can be switched from white to brown sugar or molasses. Honey is also another possibility. Orange zest is an addition I like to bring into my pumpkin pies. How much, not much over a tablespoon, the pumpkin still needs to rule the recipe. The buttermilk in the recipe can be switched out for cream or half and half. The apple butter could be cinnamon apple sauce.
The crusts can be a variety of things besides a pastry crust. Ginger cookies, about 1 1/4 cups with 1/4 cup melted butter makes a great crust. The cookies can also be implemented into a crumble topping.
Don’t forget to make pastry crusts before you’re ready to make the pies. Freeze them and then you’re ready for a pie 24/7.
I hope you enjoy all the preparations for this blessed season, it is how we show our love for those we love. Don’t overdue! Simply yours, The Covered Dish.
Crumble Top Pumpkin Pie
Filling
1 (15 oz.) can pumpkin puree
3/4 cup apple butter
1/2 cup brown sugar (scant)
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon salt
6 eggs, beaten
1 3/4 cups buttermilk
Topping
1/2 cup flour
1/4 cup white sugar
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cold chopped butter
1/3 cup chopped nuts, English Walnuts or pecans
Prepare favorite pie crust. Mix all the filling ingredients together with a whisk and pour into a 9-inch pie pan. Cover the crust to prevent over browning. Bake in a 425-degree oven for 15-20 minutes and reduce the heat to 350 degrees. Continue baking for approximately 60 minutes.
While the pie is baking mix all the dry topping ingredients together and cut the cold butter into the mixture. Test the pie for doneness with a knife, if the center comes out clean it’s time to add the streusel topping. Sprinkle the topping across the top and bake for an additional 10-15 minutes. The streusel should look like coarse crumbs when sprinkled over the top. Serve with shipped cream. 8-10 servings.
