Recipe: Tatiana’s Famous Fresh Pumpkin Pie with Nut Crumble Topping
Tatiana’s Famous Fresh Pumpkin Pie with Nut Crumble Topping Recipe #crustless
1 small baking pumpkin or 1 (15-ounce) can pure pumpkin puree
½ cup packed brown sugar
2 eggs, lightly beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
½ cup milk, (Tatiana loves to mixing a variety of plant based milks and dairy, really whatever she has on hand)
¼ cup flour, white*
¼ tsp salt
3 tbsp butter, unsalted and cubed
½ cup finely chopped nuts, pecans hazelnuts or walnuts will do.
Let’s Do it!
If you’re making the pumpkin puree from scratch like our lovely Tatiana start at step one. If you’re using a can like I may or may not do start at step two. Either way your pie will be delicious!
Preheat the oven to 325 degrees. Cut the pumpkin in half. Scoop out the seeds and the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut-side-down onto a baking sheet, put foil on top, and stick in the oven until tender, 50 minutes or so. Let cool then scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces.
Preheat the oven to 360F
In a large bowl mix together: pumpkin, ¼ cup brown sugar, eggs, 1/2 teaspoon cinnamon, nutmeg, and milk. Once combined pour the mixture into a 1.5 qt casserole dish.
In a second bowl: combine the flour and salt, add the butter and use a fork or your fingers to work the butter into the flour until it resembles lumpy coarse sand. Stir in pecans and remaining ¼ cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle mixture evenly over the pumpkin mixture.
Bake for 60 minutes. The top will be dark golden brown and the pumpkin will still be loose when jiggled. Allow the casserole to cool completely before serving. The pumpkin will firm as it cools.
Eat up and Enjoy! Yummy!
*substitute almond meal or brown rice flour for gluten free