Related Posts Plugin for WordPress, Blogger...
Get social with me

facebook grandmasbriefstwitter iconpinterest iconinstagramyoutube grandmasbriefsgoogle+ grandmasbriefsnewsletter updates

Welcome to Grandma's Recipe Box!

This is where you'll find some of the family favorites I've served up over the years, plus some recent additions quickly on their way to becoming favorites. 

Dig in and enjoy! And be sure to drop me an e-mail to let me know how my family favorites fare with you and yours!

(Clicking on the individual recipes/posts offers you a printer-friendly version!)

 

Search Grandma's Briefs
Visit the Back Room

Go to Grandma's Back Room for reviews, giveaways, sponsored posts and more!


Follow me on Instagram

 best website for grandparents award

The Gazette Best Blog

About.com best grandparent site

Share your thoughts
This form does not yet contain any fields.

     
    Grandma's Briefs, Grilled Grandma and all content unless otherwise noted Copyright © 2009-2017, Lisa Carpenter. All rights reserved.
    Protected by Copyscape Duplicate Content Detection Tool

    « Spritz Cookies | Main | Striped Jello »
    Sunday
    Dec012013

    Streusel Pumpkin Pie

    streusel pumpkin pie

    Excerpted with permission from Taste of Home Recipes Across America: 735 of the Best Recipes from Across the Nation for Grandma's Briefs Holiday Guide 2013.

    By Taste of Home 
    Basic pumpkin pie is good, but we think this dressed-up version is way better! Plenty of pecans add a nutty crunch to both the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something really special.

    -- Bertha Johnson, Indianapolis, Indiana

    Prep: 20 Min.
    Bake: 40 Min. + Cooling 
    Makes: 2 Pies (6-8 Servings)

    2 cups all-purpose flour
    ¼ cup finely chopped pecans
    1 teaspoon salt
    ⅔ cup plus 1 tablespoon shortening
    4 to 5 tablespoons water

    FILLING

    1 can (30 ounces) pumpkin pie filling
    1 can (14 ounces) sweetened condensed milk
    1 egg, lightly beaten

    STREUSEL TOPPING

    ½ cup packed brown sugar
    ¼ cup all-purpose flour
    ¼ cup chopped pecans
    ½ teaspoon ground cinnamon
    3 tablespoons cold butter

    1. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9-in. pie plate; place pastry in pie plates. Flute edges and set aside.

    2. Combine pie filling, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil.

    3. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving.

    PrintView Printer Friendly Version