By Mr. Garcia from the auto-body shop called Mama Tuesday afternoon at the Dollar General. Cody had missed two shifts in a row. Mr. Garcia was worried. Mama came home that evening and sat at the kitchen table and we had a conversation we have had before. Cody did not come home that night. He came home Wednesday morning at six in clothes that did not look quite right. Mama did not say anything. I did not say anything. We are watching.
The recipe Saturday was streusel pumpkin pie for the First Baptist church board winter brunch — the catering work continues regardless. Reimbursement and tip $80.
The recipe is below.
Streusel Pumpkin Pie
Prep Time: 25 min | Cook Time: 55 min | Total Time: 1 hr 20 min | Servings: 8
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat oven. Heat oven to 425°F. Fit pie crust into a 9-inch pie plate and crimp edges. Set aside.
- Make the filling. In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt until smooth and fully combined.
- Par-bake the crust. Line the crust with parchment and pie weights (or dried beans) and bake for 8 minutes. Remove weights and bake 2 more minutes. Reduce oven temperature to 350°F.
- Make the streusel. In a small bowl, combine flour, brown sugar, and cinnamon. Work cold butter into the mixture with your fingers until crumbly and pea-sized clumps form. Stir in pecans if using. Refrigerate until needed.
- Fill and bake. Pour pumpkin filling into the par-baked crust. Bake at 350°F for 30 minutes.
- Add streusel topping. Carefully pull the pie from the oven and sprinkle the streusel evenly over the surface of the filling. Return to oven and bake an additional 20–25 minutes, until the center is just set (it will jiggle slightly but not slosh) and the streusel is golden.
- Cool completely. Transfer pie to a wire rack and cool for at least 2 hours before slicing. The filling sets fully as it cools — don’t rush it.
- Serve. Slice and serve at room temperature or chilled, with whipped cream if you’re feeling generous.
Nutrition (per serving)
Calories: 340 | Protein: 5g | Fat: 14g | Carbs: 50g | Fiber: 2g | Sodium: 210mg