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This week we’re talking about one of my very favorite things – PUMPKIN!
Ahhh, I love it and there are so many ways to enjoy it. In case you missed last week’s post that had a great list of recipes from last year, here it is again. We’ve got some good stuff in store for you this week.
First up, a fall classic…pumpkin pie, but with a twist…cinnamon streusel-topped. Delightful! This pie was really lovely. It had a fabulous texture and the sweet crisp topping wasn’t too overpowering. I didn’t have any nuts, so I left them out. This was a crowd pleaser and would be a great addition to any menu this fall.
1 teaspoon GROUND CINNAMON
1/4 teaspoon GROUND ALLSPICE
1/4 teaspoon GROUND GINGER
1/4 teaspoon GROUND NUTMEG
1/8 teaspoon GROUND CLOVES
1 (15 oz.) can PUMPKIN PUREE
1 (14 oz.) can SWEETENED CONDENSED MILK
1 PIE CRUST for 9-inch pie plate
1/3 cup FLOUR
1/3 cup BROWN SUGAR
1/4 cup REGULAR OATS
1/4 cup CHOPPED PECANS (optional)
1 teaspoon GROUND CINNAMON
1/8 teaspoon GROUND GINGER
2 Tablespoons COLD BUTTER, cut into small pieces
2 teaspoons WATER
Preheat oven to 375°.
Whisk together filling ingredients in a large bowl. Pour into pie crust.
Prepare topping: combine flour, sugar, oats, pecans, cinnamon and ginger in a bowl. Add water and combine with a fork until moistened.
Sprinkle mixture over the pie. Place on baking sheet, bake for 50 minutes or until a knife inserted in the center comes out clean. Remove from baking sheet; cool completely on a wire rack.
Recipe Source: Adapted from My Recipes
“Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton,Bags by Bloom and Harvard Common Press”