Happy girls are the prettiest girls

10.02.2012

Tasty Tuesday {Pumpkin Pie}

Joining my girl Cassie for Tasty Tuesday and sharing a yummy recipe I created last week. 
For most of the country, it's officially autumn, but here in sunny California you wouldn't know it from the 90 degree weather we've been experiencing. Just chalk it up to a typical California Indian Summer. I love autumn more than any other season {it's obviously the best, don't even argue} and I wanted to make it feel a little more fall-ish.

So I made a pumpkin pie.

I am no master pie maker, and I think I can only tick off a handful of times I have made pies {both with pleasurable outcomes, and not so pretty results} but I still felt a pumpkin pie would be most fitting for the season. I set about looking up recipes, but in the end I just used them as a guide and put together something I thought would be tasty. 

Now, there are a million and one pumpkin pie recipes out there, so don't think my version is some brand new creation. I tend to like a sweeter pumpkin pie, so that's what I set about creating. 

oh, and you're welcome in advance, this is delicious. I will definitely be making several for Thanksgiving dinners, one for each family we have dine with!

Happy Girl Pumpkin Pie with cinnamon streusel topping

  • 1 9 inch pre-made unbaked pie crust {or your favorite pie crust recipe}
  • 2 15oz cans organic pumpkin puree 
  • 1 egg
  • 1 tsp pumpkin pie spice
  • 14oz fat free sweetened condensed milk
  • 1/2 cup packed brown sugar
  • 1/4 cup flour
  • 1/4 chopped walnuts 
  • 1/4 cup cold butter *trust me, room temperature does not give good results
  • 1 tsp ground cinnamon
  1. preheat oven to 375 degree F. (190 degree C for my Canadian girls)
  2. Roll out your pie crust and put in your 9 inch pie plate, folding down edges so it's uniform.
  3. Blend the pumpkin, egg, milk and pie spice until thoroughly combined. Pour into your pie shell.
  4. Combine brown sugar, flour, chopped walnuts, cold butter, and cinnamon until crumbly. Sprinkle streusel mixture on top of pumpkin mixture. 
  5. Bake at 375 for 50-55 minutes, or until a knife inserted in the middle comes out clean. Let cool before serving.

To top it off, you can make this yumminess! 

Honey Ginger whipped cream
  • 1 cup heavy cream
  • 1/8 cup honey
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
  1. Combine cream, honey, ginger and vanilla in a mixing bowl. 
  2. Beat until soft peaks form. Chill for an hour.
  3. Top each slice of pie with a dollop of cream when serving.

1 comment

  1. Well thanks for making my mouth water!! This looks BOMB!

    ReplyDelete

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