Gourmet Pumpkin Pie Recipe - Allrecipes.com
Gourmet Pumpkin Pie Recipe
  • READY IN ABOUT hrs

Gourmet Pumpkin Pie

Recipe by  

"A very different pie than the traditional pumpkin pie."

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Ingredients Edit and Save

Original recipe makes 1 -9 inch pie Change Servings
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  • PREP

    10 mins
  • COOK

    55 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. When making your favorite pastry for pie shells add 1/4 cup of the finely chopped pecans to the flour before mixing.
  3. Blend the egg, pumpkin and condensed milk. Pour mixture into the unbaked pie shell.
  4. Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.
  5. Bake at 375 degrees F (190 degrees C) for 50 to 55 minutes or until a knife inserted in near the center comes out clean. Let pie cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2003

The topping on this pie is fantastic. The pumpkin filling NEEDS pumpkin pie spice. I made it according to the recipe without any changes, and the pumpkin filling was SO BLAND it was awful. A couple of teaspoons of pumpkin pie spice would make this one terrific pumpkin pie!

 
Most Helpful Critical Review
Oct 29, 2003

I liked the pecans in the crust of this pie and will add them to future pumpkin pie crusts, but I didn't think the struessel topping was worth the trouble. My family wasn't crazy about this pie either. I'll go back to the traditional pumpkin pie.

 
Oct 03, 2008

This pie has great potential. The streusel topping was tasty, but the filling needed to be sweeter to actually taste like pie. Perhaps adding some white sugar to the filling along with some pumpkin pie spice. I'm willing to try this recipe again....

 
Jan 23, 2007

Very nice, lighter than a traditional pumpkin pie. However, I did add a good deal of pumpkin pie spice to the filling as it would have been very bland without it.

 
Nov 22, 2006

This is a great upgrade to the traditional pumpkin pie, and my family puts in requests for pies to take home during thie holidays. We all love it!

 
Feb 17, 2012

The filling on this is really bland with no spices and it is a very soft filling. Not custard like at all. The topping was very good when first baked but the filling was sloppy - chilled over night and the filling set up better but then the topping wasn't crunchy any more.

 
Dec 19, 2004

This is a jazzed-up version of pumpkin pie. You'll never make plain pumpkin pie again. Delicious!

 
Sep 19, 2012

I baked a pumpkin and pureed it fresh for this recipe. Without having read any other reviews, I actually added some pumpkin pie spice after tasting the filling (just a scant 1/2 tsp.) I used a store bought crust. MAKE SURE you use a deep dish pan! * Hubby said this was the best pie EVER.* I can't believe how light (almost mousse-like) it is. Can't wait to make it again for the holidays.

 

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Nutrition

  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 60 g
  • 19%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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