Today is Thanksgiving, and my mama is in town to celebrate with us!

Pumpkin Pecan Crumble Pie

“Light and fluffy. The perfect pie!”

Thanksgiving is full of traditions, except in my house. We’re not big turkey people, so I usually make something else. I guess you could say that’s our tradition. One year we had baby back ribs, another fried chicken.

Today was no exception – I made stuffed pork chops with an apple/onion/celery stuffing, mom’s sweet potato casserole with marshmallows, mashed potatoes & gravy (maybe the BEST food ever!!), corn, rolls, and of course, pumpkin pie.

Pumpkin Pecan Crumble PieI’ve said it before – I’m not so whoopie on pumpkin stuff, but it’s “traditional” so I was set on making a pumpkin pie. However, somehow I got the idea of a nut streusel-type topping for it. I must have been looking at recipes with streusel or something. Well, it turned out to be a good addition to the pie – just enough crunch and a little extra flavor for a pie that’s typically simple.

With the extra step of the topping it takes a bit more effort to make this pie, but according to my mama, it’s “so light and fluffy! It’s the perfect pie.” I’ll take her word for it; she really likes pumpkin pie! I tasted it but didn’t love it, mostly because it wasn’t a chocolate pie.  🙂 I expect my daughter will love it – she’s the family pumpkin queen. If you like pumpkin, I bet you’ll love it too!

Pumpkin Pecan Crumble Pie

Adapted from Food Network.com

Stuff you need:

1 unbaked pie crust [Use your favorite recipe or buy one. Follow directions on package to prepare, but do not pre-bake crust.]

Filling:

2 eggs, beaten
1 (16-ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
2 Tablespoons pure maple syrup
1 (12-ounce) can evaporated milk [I used light. I don’t think fat-free would be good in this but I could be wrong.]

Pecan Crumble Topping:

1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup packed brown sugar
3 tablespoons butter, softened
1/4 teaspoon nutmeg

Now what?

Filling:

Preheat the oven to 375 degrees F.

Beat eggs until frothy [probably about 5 minutes]. Add all remaining ingredients in order given [one at a time], beating only until well blended.
Pour filling into crust.
Bake for 35-40 minutes. [The original recipe said to bake for 35 minutes and then add the topping, but my topping sank. Try it out with just a few pieces and see what happens. If most of it stays on top, you’re good.]

Topping:

Combine topping ingredients.
Remove pie from oven and sprinkle topping over filling. [Or gently pull the oven rack out enough to put on the topping and then gently push the rack back in. No need to remove the pie.]
Return pie to oven and bake 15-25 minutes more or until center is set.
If crust is getting too brown, cover with foil (with the center cut out) or pie crust shield.
Ovens vary, so you’ll have to keep an eye on the pie to see when it’s done. Mine took 60-70 minutes total.

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