Wincie Hughes' Arkansas Pumpkin Pie
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 inch 9-inch " unbaked pie shell
-
FOR THE FILLING
- 1 3⁄4 cups canned pumpkin puree (not pumpkin pie filling)
- 1 1⁄4 cups evaporated milk
- 2 eggs, beaten
- 3⁄4 cup sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
-
FOR THE STREUSEL TOPPING
- 1⁄2 cup flour
- 1⁄3 cup packed brown sugar
- 3 tablespoons butter or 3 tablespoons Butter Flavor Crisco
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped pecans
-
GARNISHES
- 6 -8 pecan halves (optional)
- 1 cup sweetened whipped cream (optional)
directions
- Prepare favorite pie dough for a single crust, and line pie plate; flute edge; do not prick bottom.
- Preeat oven to 350 degrees F, with shelf in lowest position.
- TO MAKE THE FILLING:.
- Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a large bowl.
- Stir until smooth. Pour into unbaked pie crust.
- TO MAKE THE STREUSEL TOPPING:.
- Combine flour, brown sugar, butter, cinnamon and salt. Mix with a fork or cut together with a wire pastry blender until coarse crumbs form.
- Stir in chopped pecans. Sprinkle over filling, leaving a bare patch of pumpkin filling in the center.
- Bake pie at 350 degrees F for 45 to 55 minutes or until a knife inserted in center comes out clean.
- Cool to room temperature before serving. Garnish with a circle of whipped cream, studded with pecan halves.
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RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
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