If you are still planning your dessert menu for Thursday's Thanksgiving celebration, be sure to add this recipe which makes the traditional pumpkin pie more decadent. You'll find it on Page 152 of Recipe Records.....
1 - 15 oz. can pumpkin
1 - 14-oz. can sweetened condensed milk
1 1/2 tsp. cinnamon (divided)
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. salt
1 - 6 oz. graham cracker pie crust
For Streusel Topping:
1/3 c. firmly packed brown sugar
2 tbsp. flour
2 tbsp. butter, chilled
3/4 c. chopped pecans
Preheat oven to 425 degrees. Beat together pumpkin, sweetened condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg & salt. Pour into crust. Bake for 15 minutes and remove from oven.
Combine brown sugar, flour and remaining cinnamon. Cut butter into mixture until crumbly. Stir in pecans. Sprinkle topping onto warm pie. Reduce oven to 350 degrees. Bake streusel-topped pie for 40 minutes or until set. I usually put the pie onto a cookie sheet to catch any liquid that might leak over.
Serve warm with whipped cream.
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I've been making this recipe for at least 15 years, having found the recipe on a sweetened condensed milk can. It is always popular and is requested each year... It was a no-brainer to attach the name of Smashing Pumpkins to the pie, because like the band, it has different layers going on.... The pie has awesome goodness to it and while I am not a Smashing Pumpkin fan, I'm sure that for S. P. fans there is goodness in their work. I am familiar with only a few of their songs, i.e., "1979" and "Bullet with Butterfly Wings" and the band is definitely dark and moody with Billy Corgan's vocals adding a dimension of unrest.
The band started originally in 1988 in Chicago and has undergone many member changes and sound progressions. The frontman Billy Corgan writes most of the songs which are angst-ridden, like most alternative rock bands..... There is a lot of depth to their sound though and I can appreciate that ... check them out soon.....as they were worthy of being added to a pumpkin pie recipe....