From the Chef’s Corner
1 9-inch piecrust
3 lg. eggs
1 cup canned pumpkin (not pumpkin pie filling)
1 cup apple butter
½ cup extra fine granulated sugar
1 tsp salt
2 tsp cinnamon
½ tsp ginger
Pinch of nutmeg
¾ cup half and half milk
For streusel crumble topping:
¾ cup flour
¼ cup, plus 1 tbsp, light brown sugar, well packed
1 tsp. cinnamon
¼ tsp salt
½ stick cold unsalted butter
½ cup pecan pieces
Preheat oven to 400 degrees F.
Prepare or thaw a 9-inch pie crust and set aside.
In a large bowl, whisk eggs until yolk and whites are combined and no strings remain. Add pumpkin, apple butter, sugar, salt, cinnamon, ginger, nutmeg. Combine well. Stir in half and half.
Pour into pie shell and place in oven. After 10 minutes, reduce oven to 350 degrees.
Bake until center of pie no longer trembles and has set, about 35 to 40 minutes. Remove from oven. Allow to sit for 30 minutes at room temperature and then transfer to refrigerator.
Prepare streusel crumble by combining flour, light brown sugar, cinnamon and salt in a bowl. Using a cheese grater, grate very cold butter into small pieces directly onto flour mixture.
Rub between your hands to turn streusel into small lumps and consequently into crumbles. Stir in pecans
Spread evenly onto a parchment lined cookie sheet and place in a 350 degree oven until fragrant and golden brown, about 15 minutes. Stir mixture halfway during baking for even baking results. When cooled, store in a plastic bag.
Sprinkle topping generously on pie before serving.