There nothing more thanksgiving than pumpkin pie, except maybe the turkey itself. Its actually become a symbol of fall and no thanksgiving dinner is complete without one. Its nearly thanksgiving (up here in Canada), but we are having ours a week early as Mark and Debbie are taking advantage of the long weekend and going to a crab festival in Seattle. Im not really sure they should be allowed. I think Debbie would give me shit if I went away that weekend instead of coming for family dinner.
I have to admit, I never really liked pumpkin pie until I first tried my grandma Pat’s. Shes an excellent cook and makes a fantastic pumpkin pie. I started making pumpkin pie for our family thanksgiving dinners a couple years ago and I have to say, its just as good as my grandmas! I searched through tons of recipes looking for ones that I thought had the best ingredients. I ended up not following any one recipe and combined a bunch of ingredients from a number of different recipes. Fairly typical of what I do when Im making something new…
This pumpkin pie has a silky. smooth, melt-in-your-mouth pumpkin filling flavored with lots of yummy spices and topped with a pecan streusel topping. Plus if you like, you can top it off with whipped cream or whipped coconut cream, but its very very good just on its own.
Everyone loved it and I think this pie was probably my best pumpkin pie ever! Not everyone is a fan of the streusel topping so if you arent, just leave that part off.
I always look forward to thanksgiving every year. Not just for the amazing dinner that Debbie always hosts, but mostly because our family always gets together for it. My mom Joan and her man Alf, Mark and Debbie, my Grandma Pat (and my Grandpa Pete when he was alive), Marks parents, Moe and Judy, my brother Matt, and sister Sam, and Kevin, Jess, sometimes Dallen when we can have him there, and I. Also, Kevins parents Gail and Casey and Grandparents Joan and Less have joined us once or twice too. Joan and Less are coming this thanksgiving too!
I know it seems a little cliche, but I am truly thankful for my family. You cant choose your family, but I couldnt have chosen a better one anyways. Both my extended family and the little blended family that Kevin and I have together, although I did choose that one ;).
Both Debbie and I are also lucky enough to have a number of friends that I consider family as well. I think true happiness has a lot to do with the relationships that we have with the people around us. I feel truly blessed writing this right now and thinking about all the wonderful people that I have in my life!
In the spirit of being thankful, I am also grateful for all of you that come to our site and read this blog. Without you, there would really be no point in doing this and Debbie and I both love getting together and creating recipes and cocktails to share with you all.
We hope you enjoy this one!
- 1 cup brown sugar
- 1 tsp salt
- 2 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- ½ tsp nutmeg
- 4 eggs
- 3½ cups pumpkin
- 1 cup coconut cream (dont shake the can and just use the cream at the top of the can. Not the water)
FOR THE STEUSEL TOPPING
- 1 cup flour
- ½ cup brown sugar
- ½ cup cold butter
- ½ cup chopped pecans
- ⅓ cup crystallized ginger
FOR THE PASTRY
- 1.5 cups flour
- ½ tsp salt
- 1 tbsp sugar
- ⅛ baking powder
- ½ cup butter, cold and diced (or vegetable shortening)
- 1 egg, beaten
- 2 tsp white wine vinegar
- ¼ cup cold water plus a tablespoon or two more if needed
- Make the pastry first.
- In a small bowl, add the egg and break it up with a fork. Add the vinegar and the cold water. Set it in the fridge or freezer for a moment.
- In a bowl or your mixer, add the dry ingredients.
- Then add the butter. Pulse in your mixer till it resembles small peas, or break up with a pastry cutter by hand.
- Next add the liquid slowly and mix till just combined.
- Pour out on to a surface and mould into a ball. Wrap it in plastic wrap and place in the fridge for at least ½ an hour. 1 hour is better.
- After an hour, roll out the pie crust so that it fits a 9 inch pie plate. Leave a little around the edges so that you can pinch them and make the edges look pretty 🙂
- Put the pie crust in the fridge till the filling is ready.
FOR THE PIE FILLING
- Preheat oven to 400 degrees
- Mix together the dry ingredients (sugar and spices) in a bowl.
- Next add the eggs, pumpkin, and coconut cream. Mix well and pour into the pie crust.
- Bake pie for 15 mins to start, then cover with tinfoil to stop the edges from turning too brown. Bake for another 25 mins.
- In the meantime, make the streusel topping.
FOR THE TOPPING
- Mix all the ingredients in a bowl and cut the butter in with a pastry cutter till it resembles coarse peas.
- After the second bake time, take the pie out and cover with the streusel topping. Bake for another 20 mins, but make sure to keep the tin foil on to protect the edges.
- Remove from the oven and allow it to cool completely before serving.