Shortcut Streusel Pumpkin Pie

A highlight of Thanksgiving is most definitely the pumpkin pie at the dessert table! I look forward to it every year, but I don’t just look forward to any pumpkin pie I always look forward to my Streusel Pumpkin Pie.
Since we don’t all have time to make four pies or so from scratch a great shortcut is to do something like I’ve done here. Use a store-bought Marie Callender’s Pumpkin Pie from Walmart and add your own homemade touch by adding a simple, buttery pecan streusel. By adding an easy topping like this you’ll have people thinking you were spending hours in the kitchen making a homemade pie when really all you had to do was bake the frozen pie and add a quick crumble topping.

Marie Callender’s pies are great not only for Thanksgiving but for a delicious after dinner treat! I will take a frozen ready to bake pie any day over those you get at the grocery store bakery. Who knows how many days they’ve been sitting there – with this pie you get something that’s fresh baked! Plus, those grocery store bakery pies just never taste good. My family and I recently had a grocery store pie for dessert and not a one of us could even finish a slice. Bleh! Definitely not the case with this easy pie! We could have each finished two slices. And of course don’t leave off the Reddi-Wip topping (made with real cream, which is a must!). Then use any left-over whipped topping to serve over a hot cup of Swiss Miss Hot Cocoa! I just love this time of year!

Shortcut Streusel Pumpkin Pie

Yield: About 8 servings


1 (36 ounces) Marie Callender's Pumpkin Pie
6 Tbsp all-purpose flour
3 Tbsp packed light-brown sugar
1/8 tsp salt
3 Tbsp unsalted butter, diced into small cubes
3 Tbsp pecan cookie pieces or finely chopped pecans
Reddi-Wip Topping, for serving


Preheat oven to 375 degrees. Bake pie as directed on package for 50 minutes. Meanwhile, in a mixing bowl whisk together flour, brown sugar and salt, while breaking up any clumps of sugar as needed. Add butter and cut into mixture using a pastry cutter or fork until it resembles coarse crumbs. Toss in pecans. Chill until ready to use. Once pie has baked 50 minutes remove from oven and sprinkle crumble evenly over pie. Return to oven and bake 20 - 30 minutes longer (tent with foil during the last 10 minutes if needed to prevent excess browning), until center of pie registers 165 - 180 degrees and edges appear set (pie will still giggle slightly, it will set as it cools).
Let cool on baking sheet 10 minutes then transfer pie to a wire rack to cool for 2 hours. Cut into slices. Store pie in refrigerator. Top each serving with whipped topping just before serving.

Courtesy: Cooking Classy


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Cake Magazine: Shortcut Streusel Pumpkin Pie
Shortcut Streusel Pumpkin Pie
Cake Magazine
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