This year I am not making Thanksgiving dinner. I know....(gasps loudly)! I am having a wonderful and exciting and special Thanksgiving with my Mom. We are dressing up and heading to San Francisco for a wonderful dinner in a beautiful hotel! Super excited!
Even though I'm not cooking, I am still in baking mode! I have put out an offering for all of my clients to purchase for their very own special Thanksgiving dinners. My first offering is a beautiful freeform apple pie or galette. You know it on my blog as "Apple Crunch Pie". I am also offering this delicious Maple Pumpkin Pie with Streusel! So excited! This pie is beautiful AND delicious with a hint of maple in the pie and a fabulous streusel on top.
Hope you and your families are enjoying this holiday together and that your day is filled with yummy food and a lot of love!
Maple Pumpkin Pie with Streusel adapted from Sunset Magazine
6 tablespoons very cold unsalted butter, cut into 1/2 inch pieces
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 tablespoon sugar
5 tablespoons very cold vegetable shortening
3-4 tablespoons ice water
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan and return to the refrigerator until filling is ready.
Maple Pumpkin Filling:
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
3T - 1/4 cup maple syrup (depending on how sweet you like it)
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
2 large eggs, beaten to blend
Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, maple syrup, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.
Pour mixture into unbaked 9-inch pie pastry in pan. Bake for 25 minutes, then sprinkle walnut streusel evenly over filling. and return to oven. Bake for an additional 45 minutes or until knife inserted in center comes out clean.
Set on a rack until cool to touch, about 2 hours, chill until ready to serve
1/4 cup firmly packed light or dark brown sugar
1/4 cup rolled oats
1/4 cup chopped walnuts
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup butter, cut into cubes
In a bowl, combine all ingredients and cut butter into mix, using pastry cutter until crumbly.
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