Pumpkin Pecan Streusel Pie

This pie is my rendition of Pumpkin Pecan Streusel Torte by Once Upon A Chef.  I wanted to switch up the pie crust I use for pumpkin pie. When I stumbled upon this recipe it looked absolutely delicious and perfect for what I was looking for.

We have been invited to have Christmas Eve dinner with friends tomorrow and I thought this would be a perfect dessert. I have to admit, I haven’t tasted it yet. It smells heavenly when baking and it was easy to make. It even looks delicious. But I wanted to post this recipe in case someone is looking for a holiday dessert.

So try it out. Let me know what you think. I’ll post pictures tomorrow night once we cut into our pumpkin pecan streusel pie. Personally I think it will be heavenly.

Pumpkin Pecan Streusel Pie

Crust

9 inch pie dish – I used a deep pie dish so I doubled the amount of pecans, sugar and butter

Heat oven to 375° degrees.

  • 2 cups pecans (for 9 inch pie plate use 1 cup)
  • 3/4 cup blanched almond flour
  • 1 cup sucanat (for 9 inch pie plate use 1/2 cup)
  • 1 1/2 teaspoon cinnamon (for 9 inch pie plate use 3/4 teaspoon)
  • 6 tablespoons butter, melted  (for 9 inch pie plate use 4 tablespoons) (I use Earth Balance buttery spread)

In food processor grind pecans until finely ground.  Place in medium mixing bowl with rest of ingredients and mix until combined. Put mixture into pie plate and press firmly and evenly to cover bottom and sides of plate.

Streusel

  • 1/2 cup sucanat or turbinado sugar
  • 1/2 cup chopped pecans
  • 1/4 cup blanched almond flour
  • 4 tablespoons butter cut into small pieces ( I use Earth Balance buttery spread )
  • 1/2 teaspoon cinnamon

Combine all ingredients into medium bowl. Mix with your fingers, rubbing the butter into the other ingredients until the mixture is clumpy. Refrigerate until ready to use.

Filling

  • 2 eggs
  • 1 can pumpkin puree
  • 10 ounces unsweetened vanilla almond milk
  • 1 cup sucanat or turbinado sugar
  • 1 tablespoon blanched almond flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger

In medium mixing bowl beat eggs until frothy. Add rest of ingredients and mix until well combined. Pour into pie crust.

Bake for 30 minutes, and remove from oven. The filling will still be quite liquid, especially in the middle, that’s okay.

Sprinkle the streusel topping evenly over pie. Bake for 20 to 25 minutes or until filling is just barely set ( it will still wobble a bit…that’s okay). Let the pie cool completely on a rack, about 4 hours.

This torte can be made a day ahead of time and stored, loosely covered, in the refrigerator. Allow to come to room temperature before serving.

Enjoy!

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