This recipe was hanging on my wall just waiting to be made as the "November" recipe in the Pillsbury 2011 Calendar, you can also find it on the Pillsbury Website. I have changed it very slightly and noted those changes.
1 roll-out refrigerated pie crust
1 can of 100% Pure Pumpkin
1 can of sweetened condensed milk
1-1/2 Pumpkin Pie Spice
2 tablespoons maple syrup
1/4 cup packed light brown sugar
2 tablespoons margarine, cold
2 tablespoons AP flour
1/4 cup chopped walnuts (I thought this wasn't enough and used 1/2 cup)
Unroll pie crust and place in 9 inch pie plate, my plate was 9-1/2 inches, which didn't leave much for fluting. Mix pie ingredients in mixer until smooth. Bake in preheated 425 degree oven for 10 minutes. While pie is baking in medium bowl mix streusal ingredients, cutting in butter until mixture is crumbly. After the pie has baked for 10 minutes, remove pie from oven and top with streusal, some of this is quite powdery and that is fine, use it all. Cover the edges of pie crust with foil and place back in oven decreasing temperature to 350 and bake for an additional 30 to 35 minutes, until butter knife comes out clean. There will be a little streusal on the knife. After the pie was done, I did wish to brown the streusal a bit more and turned the oven on broil leaving the oven door cracked to better watch it, just a minute or two. Remove from oven and cool for 2 hours. Serve with whipped topping, I used fat free whipped topping. Refrigerate leftovers.
I could hardly wait to cut into this pie! Until last year I had only had regular pumpkin pie. Last year I made a Gingersnap Pumpkin Pie, it was fabulous, and every since then I expect more than the average on the can pumpkin pie! Sure those are good too, but this is great! I do have to say that I did find it quite hard trying to take a picture that would even remotely show you how great this pie is, the pictures just aren't good enough. I wish I could just reach out and hand you a slice!
The streusal topping give a little crunch, a little more texture. The maple flavor with the pumpkin was a perfect combination. After this, I really don't know if I can go back to "normal" pumpkin pie! I am sure some don't like all the extras, so I probably will still bake normal pumpkin pies on occasion, but let me tell you, you need to try this!
This Pie is Shared with:
Six Sisters' Stuff: Strut Your Stuff Saturday, Crumbs and Chaos: Seasonal Inspiration, Sweet as Sugar Cookies: Sweets for a Saturday, Serenity You: Serinity Saturday, Rae Gun Ramblings: What We Wore and Made Wednesdays, A Well-Seasoned Life: Sweet Indulgences Sunday, Cupcake Apothecary: A Themed Bakers Sunday, Home Savvy A to Z: Savvy Homemade Monday, Mom's Crazy Cooking: This Weeks Cravings (Thanksgiving), It's a Blog Party: Delicious Dishes, Moms Crazy Cookie: This Weeks Cravings (Homemade Pies)