Cinnamon Streusel Pumpkin Pie |Crestview Kitchen|PINIT

Thanksgiving has always been my favorite holiday. I love the cool weather, comforting food, and time with family. I also think of it as the calm before the crazy storm that is the Christmas season, so I really enjoy having the downtime to be in the kitchen, experimenting and trying new recipes. 

Cinnamon Streusel Pumpkin Pie |Crestview Kitchen|PINIT

This year I am splitting pie duty with my brother. He is bringing the pecan and I am in charge of the pumpkin. I have to admit, pumpkin pie is not my favorite dessert. I usually have a piece every Thanksgiving more for tradition than the fact that I actually enjoy it. But when I do eat pumpkin pie, I prefer it with lots of the spices that we think of during the holidays…nutmeg, ginger, allspice, and cinnamon. If you like your pumpkin pie with less spice, I would recommend cutting back on the amounts listed in this recipe.

Cinnamon Streusel Pumpkin Pie |Crestview Kitchen|PINIT

 

 

 

 

 

 

 

 

 

 

 

 

Cinnamon Streusel Pumpkin Pie |Crestview Kitchen|PINIT

Cinnamon Streusel Pumpkin Pie |Crestview Kitchen|PINIT

I wanted to add a little extra crunch so I decided on a walnut streusel topping. I think my biggest problem with pumpkin pie is the texture; one soft, mushy bite after another. The addition of the streusel solved that problem, making me think maybe I’ve been too hard on pumpkin pie all these years. 

Cinnamon Streusel Pumpkin Pie |Crestview Kitchen|PINIT

I know when it comes to pumpkin pie there are the people who say you must always blind bake your pumpkin pie crust first in order to avoid a soggy pie bottom and then there are those who say that it is not necessary and doing so results in an over cooked crust. For this pie I did not blind bake the crust. Instead, I have found that if you bake the pie on the lower center rack you can avoid a soggy crust on the bottom and a burnt crust on top. However, if you are an avid member of the “always blind bake” team or really want that bottom crust super flakey, feel free to add that step. I would just made sure to brush  the pie crust edge with an egg wash (1 egg and 1 tablespoon cold water, whisked)  and cover with foil or crust guard.

I got the inspiration for this recipe from Cooking Light. Using fat-free sweetened condensed milk will not only give you a dense, creamy filling, it also cuts back on the calories so you won’t feel as guilty when you go back for the second piece. 

Cinnamon Streusel Pumpkin Pie |Crestview Kitchen|PINIT

Cinnamon Streusel Pumpkin Pie
Print
Ingredients
  1. FILLING
  2. 1 teaspoon cinnamon
  3. 1/4 teaspoon allspice
  4. 1/4 teaspoon ground ginger
  5. 1/2 teaspoon nutmeg
  6. 1/8 teaspoon ground cloves
  7. 2 eggs (at room temperature)
  8. 1 can pumpkin (15 ounces)
  9. 1 can fat-free sweetened condensed milk (14 ounces)
  10. 1 pie crust (store bought or homemade)
  11. STREUSEL
  12. 1/3 cup all purpose flour
  13. 1/3 cup dark brown sugar
  14. 1/4 cup regular oats
  15. 1/3 cup finely chopped walnuts
  16. 3/4 teaspoon cinnamon
  17. 1/8 teaspoon ground ginger
  18. 2 tablespoons chilled butter (cut into small pieces)
  19. 2 to 3 teaspoons water
Instructions
  1. Preheat oven to 375 degrees.
  2. First prepare the filling by combining the first 8 ingredients in a large bowl (cinnamon through sweetened condensed milk). Stir with a whisk until smooth.
  3. To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
  4. Next prepare the streusel topping by combining all of the dry streusel ingredients (flour through ground ginger) in a mixing bowl.Cut in the chilled butter with fingertips until crumbly. Sprinkle with water, tossing, until lightly moistened.
  5. Pour pumpkin filling mixture into the prepared crust. Sprinkle the streusel evenly over the top of the filling.
  6. Place pie on the lower middle rack in the oven. Bake for 50 minutes or until a knife inserted in center comes out clean.
  7. Remove from baking sheet and cool completely on a wire rack.
Notes
  1. I made leaves out of leftover pie crust by cutting the shapes out with a small pairing knife and brushing the back of each leaf with an egg wash to "glue" them to the pie crust.
Adapted from Cooking Light
Adapted from Cooking Light
Crestview Kitchen http://crestviewkitchen.com/
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  • David Wright

    Do you have any good after dinner cocktail pairings with your dessert recipes?ReplyCancel

    • Hi Dave! With something like pumpkin pie I would skip the wine and go with a brown liquor. Think whisky, bourbon, or scotch. A big glass of milk always hits the spot too! 🙂ReplyCancel

Autumn Veggie and Feta Tart |Crestview Kitchen|PINIT

Hello and welcome to the first post on Crestview Kitchen! I am so excited to finally be up and running after weeks of all the behind the scenes tech/design work that comes with starting a new blog. Now it is on to the fun part…sharing the food! I’ve been thinking for days about what I wanted the very first post to be. I wanted a recipe that would set the tone for what Crestview Kitchen stands for…using fresh, simple ingredients that make for a healthy and flavorful dish, and I think this vegetable tart does just that.

Autumn Veggie and Feta Tart |Crestview Kitchen|PINIT

Autumn Veggie and Feta Tart |Crestview Kitchen|PINIT

I got the inspiration for this vegetable tart from Yotam Ottolenghi’s cookbook, Plenty. I have made this recipe a few times with different tweaks along the way until I finally got the custard consistency and flavor just right. The beautiful thing about this tart is that it is easily customizable, depending on the vegetables you have stocked in your pantry. The one vegetable I would make sure to always include are the caramelized onions. You really need those to achieve the deep, rich flavor that makes this tart so delicious.

Autumn Veggie and Feta Tart |Crestview Kitchen|PINIT

Autumn Veggie and Feta Tart |Crestview Kitchen|PINIT

When it comes to the actual cooking of this tart, the key is prepping all of your vegetables before hand. Once you have them cleaned, skinned, diced and ready to go, the rest of the recipe is a breeze. So take the time (and maybe grab a helper!) to get the prep out of the way. I promise it will make the time in the kitchen much less stressful and will help you to really focus on the timing of roasting the vegetables.

Another helpful shortcut is using store bought pie crust. I use to struggle using anything store bought and would spend excessive amounts of time making every little thing from scratch. I found that cooking started to become more of a chore instead of something I really enjoyed and knew that a few changes had to be made. I think finding a good balance of made-from-scratch and store bought is a healthy thing. I will still make pie crust from scratch from time to time, but when a recipe requires the amount of prep that this one does, finding a shortcut here and there is just fine.

Autumn Veggie and Feta Tart |Crestview Kitchen|PINIT

I love making this dish when I have a lazy Sunday and, with all the veggies, always feel good after eating it. I hope you give it a try and, if you do, make sure to snap a picture and tag it with #crestviewkitchen on Instagram.

Autumn Veggie and Feta Tart |Crestview Kitchen|PINIT

Autumn Vegetable and Feta Tart
Print
Ingredients
  1. 1 red bell pepper
  2. 1 yellow pepper
  3. olive oil
  4. 1 medium eggplant, cut into 2-inch dice
  5. salt and pepper
  6. 1 small sweet potato, peeled and cut into 1-inch dice
  7. 10 brussel sprouts, stubby ends removed and cut into fourths
  8. 1 teaspoon balsamic vinegar
  9. 2 medium onions, thinly sliced
  10. 1 bay leaf
  11. 11 ounce pie crust dough (store bought or homemade)
  12. 8 thyme sprigs, leaves removed
  13. 1/2 cup grated parmesan
  14. 4 ounces crumbled feta
  15. 12 cherry tomatoes, halved
  16. 2 large eggs
  17. 3/4 cup heavy cream
Instructions
  1. Preheat the oven to 450 degrees. Use a small knife to cut around the stem of the bell peppers and lift it out along with the seeds. Discard the stem and seeds. Place the two peppers in a small ovenproof dish, drizzle with a little olive oil, and out of the top shelf of the oven.
  2. Mix the eggplant in bowl with enough olive oil to coat all of the eggplant, salt, and pepper. Spread the eggplant onto a large baking pan and place in the oven under the bell peppers.
  3. After 12 minutes, turn the bell peppers so they can brown on the other side and return to the top shelf. Add the sweet potato and brussel sprouts to the baking dish with the eggplant. Stir gently and roast everything for another 12 minutes.
  4. Remove everything from the oven and set aside. Pour the balsamic vinegar over the eggplant, sweet potatoes, and brussel sprouts and gently stir. Reduce the oven temperature to 325 degrees. Once the bell peppers have cooled to room temperate, tear into strips.
  5. Heat about 2 tablespoons of olive oil in a frying pan over medium heat. Sauté the onions and the bay leaf with some salt for 25 minutes, stirring occasionally, until they are brown, soft, and sweet. Remove from the heat, discard the bay leaf, and set aside with the rest of the roasted vegetables.
  6. Lightly grease a 9 inch loose bottomed tart pan. Use a rolling pin to make the pit crust large enough to fit the tart pan with some dough hanging over the rim of the pan. Line the pan with the dough, pressing the dough into the corners. Let the excess dough hang over the top. Place a sheet of parchment paper over the dough a fill with pie weights or dried beans. Bake the crust for 30 minutes. Remove the paper and weights, then bake for another 10 minutes, or until golden brown. Remove.
  7. Line the bottom of the crust with the cooked onions then top with the roasted vegetables. Sprinkle on half of the thyme leaves. Scatter the parmesan and feta cheese evenly over top the vegetables and place the tomato halves evenly across the tart, cut side up.
  8. Whisk the eggs, cream, salt, and pepper together. Carefully pour this mixture over the tart (the tomatoes and cheese should still be exposed). Sprinkle on the rest of the thyme leaves.
  9. Place the tart on the oven to bake for 35 to 40 minutes, or until the filling sets and turns golden. Remove and allow to rest for 10 minutes before releasing the tart from the pan and serving.
Adapted from Yotam Ottolenghi
Adapted from Yotam Ottolenghi
Crestview Kitchen http://crestviewkitchen.com/
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