Happy Friday! Thanksgiving is just 6 days away… can you believe it!? There is so much food to be made and eaten…are you prepared?! My favorite part of Thanksgiving is always the pies 😍 I love making and eating them! Last year I found this really fun recipe for a pumpkin pie with a bit of a twist. It’s so delicious and a way to change up the typical pumpkin pie. This weeks pairing of the week is…
Pumpkin Crumble Pie & Hansen Pie Crust
If you have read my “About me” section of my blog, you know my grandma (we call her Oma) was a big part of fostering my love for baking-she taught me and my sister everything we know! She grew up in Holland and when her family moved to California her mom opened up a bakery.
This pie crust recipe was originally my Oma’s recipe, and my big sis altered it just slightly to work better with the altitude here in Colorado. It’s so easy, flakey and so delicious! Pie crust can be so intimidating, but follow these steps and you’ll be on your way to the perfect pie this Thanksgiving. My sister is much more of an expert with this recipe than I am- every year I am calling her asking about it to make sure I don’t mess it up! But she perfected it and I don’t ever run into any issues with it! This pie crust makes enough for two pies or for a cherry pie (one with a crusted top). So since I had extra, I made a couple of mini pumpkin pies that made excellent centerpieces!
As for the pie itself- like I said, I found this recipe on Pinterest a while back and love the crumble on top!! It’s a unique twist to your standard pumpkin pie recipe. I really just love having a slice of pie with a cup of coffee, nothing much else because I personally want to just enjoy the pie since I only get it once a year!! So a hot cup of coffee is always my go to pairing with a slice of pumpkin pie…decaf if it’s late at night 😋 Very simple… but helps make the pie even more delicious 😊
From my kitchen to yours… Enjoy!
Flakey, easy, delicious pie crust for your Thanksgiving or Holiday Pies!
Ingredients
- 1 cup Crisco
- 2 cups flour
- 3/4 tsp salt
- 1/3 cup cold water
Instructions
- Combine flour and salt in a bowl.
- Thoroughly cut in shortening using a pastry blender
- Add water by sprinkling in a little bit at a time, continue to mix until dough looks doughy
- Separate into 2 separate balls (1 per pie)
- On a floured surface- gently roll the crust into a round shape using a rolling pin covered with a floured cheesecloth. If you have uneven areas or a tear, take from another side of the crust and mend the crust with a little bit of cold water
- To transfer the pie crust, roll some of the crust onto the rolling pin and gently pick it up, transfer it to the pie pan and gently lay it down off of the rolling pin.
- With any extra crust- Use decorative pie cutters to make shapes (click here)- save these cutouts- if you put them on too soon they will burn
- Fill your pie with filling!
- **Recipe ideas posted on blog- bake according to pie recipe
A delicious twist on the traditional pumpkin pie
Ingredients
- 1 cup solid pack pumpkin
- 1 cup apple butter
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 eggs, lightly beaten
- 1 cup evaporated milk
- STREUSEL TOPPING
- 3 tablespoons butter
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/2 cup apple butter
Instructions
- Preheat oven to 375.
- Place pie crust in 9-inch pie pan
- Start by making the streusel topping- Combine brown sugar and flour; cut in the butter and apple butter until crumbly. Stir in chopped pecans. Place in the freezer.
- In large bowl combine pie filling ingredients in order given (from pumpkin to evaporated milk)
- Pour filling into crust lined pie pan. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean.
- Remove pie from oven and sprinkle streusel over pie filling .
- – IF you made decorative pie crust cut outs- place them on the pie now
- Return pie to the oven, cover crust with foil, and bake for an additional 15 minutes.
- Cool completely, about 1 hour.
- Slice and serve
