*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have made this recipe for years its the only pumpkin pie my family will eat now! One hint- you dont need to whip the egg whites and it turns out the same very fluffy and raised. I have always used deep dish pie crusts makes one very full and nice I dont use any nuts in the crumb topping.. make sure your butter is very chilled before you start using it also add 2 tablespoons more flour seems to absorb and set better. Lastly I cover the outside of the crust with foil it bakes so fast with this recipe can take it off 10 minutes before its done but I use frozen crusts so easier and just as good to me. You really cant mess this pie up my husband even helps make it its so easy.
OMIGOSH!! I started making this last Thanksgiving and it quickly became my signature! My family no longer buys their pumpkin pies and my young cousins will eat the whole thing if left alone! The topping is to DIE FOR!! My husbands family (Portuguese) didn't eat pumpking pie now they do!
This is the BEST! Most recipes that call for canned pumpkin come out kind of squishy when you substitute fresh pumpkin. This didn't. Even my very picky daughter loves it! I reduce the nutmeg to 1/4 teaspoon add 1/8 teaspoon cloves and use peacans instead of walnuts (just cuz I like 'em better). It comes out perfect every time. THANKS!
There aren't enough stars for this pumpkin pie! I followed the recipe exactly and added two teaspoons of vanilla extract. Everyone raved about it! The streusel topping is incredible and the pie itself makes a great presentation. I served it bourbon whipped cream from this site.
Thank you for sharing this delightful recipe. I had enough pumpkin for two pies last night so I made them. The pie was as light and smooth as can be and the streusel topping was delicious too. However next time I will half the amount of streusel as I find it to be a little too much for a pie (and it almost overcomes the nice flavor of the pumpkin filling).
Oh my lord. This pie is absolutely gorgeous. I had people going up for thirds at our Thanksgiving lunch this weekend. The filling is much lighter than a regular pumpkin pie and the streusal topping just gives it that extra something. Beware though - I found that this recipe made two deep dish pies instead of one. A good job on this occassion.
I am not sure I understand this pie. The topping did not seem to go with the filling. The spice blend seemed very off and the filling was not very sweet like a pumpkin pie. No one ate more than one piece after trying. Not sure what was missing.