My Favorite Pumpkin Pie with Pecan Streusel

I was getting ready to post my pumpkin ginger cheesecake, one of my signature dishes around the holidays. I started to look through pictures, making sure that I hadn't posted it already. This is what I found from last year. They look like babes in arms compared to this year. I like them just like this, chubby cheeked and smiling. These were our guests.and this was our dinner last year. Here's Dad reading to the kids later in the evening.

If you peeked in on us this year, I suspect it would look just about the same, except for last year's wee ones are a bit taller and trimmer and there are new little babies taking their place. When it's all said and done, even though Thanksgiving is a truckload of work, I am so happy to be able to share it with my family. My whippersnappers aren't going to be little forever. I'm so glad they have such happy memories with their cousins, aunts, uncles and grandparents. They might not be little forever, but a happy memory is eternal.

After looking through all my old pictures and posts, I discovered that I hadn't shared my ultimate favorite Pumpkin Pie with Pecan Streusel. I will still post my cheesecake, but it's going to take a backseat. (Don't worry Heidi-I'll still make you one for your birthday.) The cheesecake can stick around through New Year's but this pie, this pie is all about Thanksgiving. I found the recipe in Bon Appetit in 1994, when I was a college student. I've since tinkered, but the credit should be theirs. (The original top-rated recipe is here. )The spiced pumpkin filling is silky and rich, just like you would expect. What makes the pie exceptional is the ginger scented pecan streusel topping. I have to guard this pie like a hawk, or my pesty little brother Roy will steal all the streusel off the top. It's a little game we play, he and I. We've been raging a pumpkin pie war for sixteen years now and I wouldn't have it any other way. Make my pie and drive your own little brothers crazy. It's all part of the happy memories.

Money Saving Tips: Stock up on canned pumpkin this week when you can get it for a buck. Substitute evaporated milk for the half and half, if you don't have it on hand. Walnuts would be everybit as nice as pecans, if you can find them for cheaper this week.

Pumpkin Pie with Pecan Streusel, adapted from Bon Appetit

1 pie crust, partially baked (click here for my recipe and tutorial)

Filling:

1 16-ounce can solid pack pumpkin
1 1/2 cups half and half
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Topping:
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped pecans (about 2 1/2 ounces)
1 tablespoon finely minced crystallized ginger, optional
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature

Preheat oven to 350 degrees.For filling:Whisk all ingredients in large bowl until combined. Pour into partially baked, cooled pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
Meanwhile, prepare topping:Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely. Serve with whipped cream.

Next Up: Summit House Corn