Sorry to all the pie haters out there. I have yet another pie recipe. This is a variation of the Sweet Potato Pie I made last week.
I wanted to have my pumpkin spice cake with maple buttercream recipe ready for today. But, Wilson the foster dog had other plans for my morning photo shoot.
Way into the wee hours of the morning, Wilson went on a “counter surfing” mission while I was deep in REM sleep. I’ve been letting Wilson stay out of his crate at night since he did so well when I had Duke as a house guest. Last night, Wilson was rather restless, so around 4am I relocated him from my room to a room downstairs. I immediately fell back asleep. Sometime between the hours of 4 and 7am, Wilson let himself out of the room I had put him in. He then made his way into the kitchen, where he discovered the leftovers of both a pumpkin pie and sweet potato pie. The pies were quickly annihilated, and the pie plate was somehow stuffed under the rug to hide any evidence. Unfortunately for Wilson and my carpet, his stomach wasn’t going to let him get away with any tricks.
I woke up to a very messy house this morning. And a very guilty dog. We will leave it at that.
Lets talk about the pie that Wilson so thoroughly enjoyed! So, I made the sweet potato pie last week and declared it the best pie I have had in a long time. And it was. Until I made the pumpkin pie version of it on Sunday. They are very similar; in fact, some people may not even notice a difference. But I did and must say I think I like the pumpkin version just a little bit more. It’s a tough call.
Pumpkin pie with ginger streusel
1 batch of pie dough
2 large eggs
1 can Libby’s Pumpkin puree
2/3 cup white sugar
1/4 cup brown sugar
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp allspice
1 can evaporated milk
Zest of one orange
For the topping
15 gingersnap cookies
6 tbsp butter
1/2 cup sugar
1/2 cup flour
Preheat oven to 400 degrees.
On a floured surface, roll out pie dough and fit to your pie dish.
Beat eggs in a large bowl. Mix in pumpkin puree, sugar, spices, vanilla, and salt. Gradually pour in can of evaporated milk. Mix together. Stir in orange zest.
Pour filling into pie shell. Bake for 30 minutes.
While pie is baking, prepare the ginger streusel. In a food processor, combine cookies, butter, sugar and flour. Pulse until mixture is combined and very crumbly.
Remove pie after baking for 30 minutes and sprinkle streusel on top. Return pie to oven and bake for an additional 13 minutes.
Let cool. Serve with homemade maple whipped cream.
The majority of this pumpkin pie was enjoyed by my friends at our Thanksgiving dinner on Sunday. Wilson polished off the rest of it and found his own special way to thank me.
Here is your daily reminder to vote for the Healthy Food Fight. Just imagine all the fresh and healthy things I could make you if Deep Ellum got its garden!