So, it was this last summer when my husband and I had our 10th wedding anniversary. We like to keep things simple, oh so simple. Simple like pie simple. While I can fawn over about any sweet treat, my husband is a different story. He prefers goodies that aren’t too sweet, but are quite tasty. For our anniversary, I wanted something that he would love.
We headed out to Big Sky and stayed out at Deer Creek Cabins with our friends for a long weekend of relaxation and celebration. It was good times for all, including me. I got to cook for people. And cooking out in cabins in the great wilderness areas of Montana is an experience one needs to have at least once. The awesome part about hanging out with my friends, besides cooking for them, is that they much prefer pie over cake. Not only a win for Joey, but a win for me so leftovers are never a worry.
I have to admit making a pie with the antiquated tools found rummaging around the cabin actually put me into a strange baker’s zen. Channeling the backwoods cooks of old, I dug into the entire process in prepping, measuring, mixing, baking, and revealing in a well made baked good. Life was good, and so was that pie.
Topped with a pecan streusel, it’s a small twist on your regular pumpkin pie and is just as delightful either with or without the whipped cream. After living in Germany for about 6 years, I developed an affection for all things streusel topped and brought that forward onto this pie.
So, on to the recipe and our first entrant into the Thanksgiving recipe haul!
A Streusel Pumpkin Pie
- Crust for an 9 inch pie (homemade or store bought, your choice)
- 2 C pumpkin puree
- 1 C evaporated milk (goat or cow)
- 1 C granulated sugar
- 3 eggs, beaten
- 1 tsp vanilla extract (optional, when camping I use vanilla sugar to add extra flavor)
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 C chopped pecans
- 1/3 C packed brown sugar
- 2 Tbsp cold unsalted butter, chopped
- 2 Tbsp flour
- 1/2 tsp cinnamon
Preheat oven to 375F. Place crust into 9 inch pie plate and flute edges. Place the pie shell onto a cookie sheet.
Thoroughly mix together all the pie ingredients until well combined. Pour into crust. Place into oven and bake for 30 minutes.
In a small bowl, place all the ingredients for the streusel in. With your fingers, rub the ingredients together until crumbly. Take pie out of oven at 30 minute mark and spread topping evenly. Bake for another 20 minutes.
Remove to cool completely. Serve cool.