Gourmet Pumpkin Pie Recipe - Allrecipes.com
Gourmet Pumpkin Pie Recipe

Gourmet Pumpkin Pie

Recipe by  

"A very different pie than the traditional pumpkin pie. Originally submitted to ThanksgivingRecipe.com. "

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Ingredients Edit and Save

Original recipe makes 1 -9 inch pie Change Servings
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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
Feb 05, 2008

Pumpkin Pie is not my favorite but I have made this pie twice and everyone likes it. I think it's a good pie, love the topping. I made it exactly the way the recipe said and will continue to make it that way.

 
Most Helpful Critical Review
Dec 26, 2011

I used a large can of Santiam pumpkin......it must not have been puree...although it seemed fine. The pie was awful---I wouldn't serve it and I probably won't try this recipe again. So disappointing. Happy I had other pies for our dinner.

 

27 Ratings

Nov 11, 2006

I overmixed the streusel mixture for the topping. Be careful or it will turn very clumpy. I probably should try this one again.

 
Jan 07, 2006

This is a different kind of pumpkin pie, but definitely delicious, I couldn't stay out of it! I used a store bought crust, so I just sprinkled the pecans on top of the crust before filling with the pumpkin. It was almost too much streusel topping, but since the filling isn't sweet, it works.

 
Nov 30, 2010

Loved the crumb topping on this pie. Would have given it 5 stars had it not been for the fact that I felt like the middle never really got to the consistency that I was expecting. I wished it had just been a bit more firm. But the flavor was great and this was an easy recipe to convert to gluten free.

 
Jan 04, 2010

This was a good (not great!) pumpkin pie. Personally, I cannot imagine it would have tasted like much of anything if I had not taken the advice of other reviewers and added cinnamon, nutmeg, and cloves to the filling. I loved the idea of adding the pecans to the crust, and also loved the topping. But I think that next time I will just stick to the filling recipe on the Libby's pumpkin can, and then use the crust and the topping idea from this recipe.

 
Nov 28, 2005

A great twist on the original pumpkin pie, if you want to impress with something a little different this is a great recipe! Very rich and delicious! I was surprised just how good this turned out.

 
Nov 04, 2009

Overall a great recipe, My husband and his family as well as my family raved about it at Thanksgiving (Canadian) The only issue id say would be the stresel mixture was hard to get on evenly

 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 50 g
  • 16%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 172 mg
  • 7%

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

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