For me, pumpkin pie is about as necessary on Thanksgiving Day as the turkey and mashed potatoes. It’s just always been on the dessert table, and while I don’t often have pumpkin pie at any other time of the year (not that there’s any explanation for that!), it’s a must on Thanksgiving. This year I’ve come up with a pumpkin pie recipe that tastes very much like traditional pumpkin pie, but that looks completely different. I’m calling it Streusel Topped Pumpkin Pie Stuffed Pumpkin, and of all the recipes I’ve posted this year, this is one of my favorite (and not just because it’s a dessert!).
Because I’ve been cooking with fresh pumpkins a lot this fall, I wanted to create a pumpkin pie that used fresh pumpkin puree, rather than canned. Beyond that, I had this whim that it would be so cute if I could bake the pie right in the pumpkin shell. This meant I had to ditch the pastry crust, which made me a little sad, but when I replaced the crust with a crumbly, buttery, oatmeal streusel topping, I was sad no more! One thing I’ve known about myself for a very long time, is that I have a really hard time resisting anything that is topped with streusel. Pumpkin pie is not usually topped with streusel, but you’ve got to try this ““ I think you’ll love it as much as I do!
This recipe is not hard to make, and if you watch the quick video I’ve made showing you how to make the recipe, I think you’ll agree. Without having to make and roll out pastry, you’ll save time. The filling is made entirely in the blender, which makes it a snap to whip together, and the streusel topping requires little more than stirring several ingredients together.
Each stuffed pie serves two, making it a good dessert to share with someone special. Just make sure you don’t choose a partner that eats quicker than you, or you won’t get your fair share! Ha, ha! One bonus of these pies is that you can more easily try just a few bites. I don’t know about you, but at my family Thanksgiving, there are always so many delicious looking desserts that it’s hard to choose just one to try. Because you can scoop out as much or as little of the pie in these stuffed pumpkins as you’d like, you can more easily try just a small amount”¦and then come back later for more! (not that I’d ever recommend that, being a dietitian and all).
Enough blabbering about this Streusel Topped Pumpkin Pie Stuffed Pumpkin recipe. Give it a try and let me know what you think!
Streusel Topped Pumpkin Pie Stuffed Pumpkin How-To Photos:
- 1, 1# 6 oz pie pumpkin or other cooking pumpkin*
- 1 egg
- 1 egg yolk
- 3 tablespoons pure maple syrup
- 3 tablespoons milk**
- 1 teaspoon ground cinnamon or pumpkin pie spice
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- ½ cup old fashioned or quick cooking oats
- ¼ cup almond meal/flour
- 2 tablespoons all-purpose flour***
- ¼ teaspoon ground cinnamon or pumpkin pie spice
- 1/8 teaspoon salt
- ¼ cup butter and/or refined coconut oil****
- 1 tablespoon honey
- Whipped cream (optional)
- Preheat oven to 350°F. Line a small shallow baking pan with parchment paper. Cut stem off pumpkin. Cut pumpkin horizontally in half. Use a spoon to scrape out seeds and strings (save seeds for roasting, if desired). Place pumpkin halves, cut sides down, in prepared baking pan.
- Bake, uncovered, for 30 minutes. Cool on a wire rack. Flip pumpkin halves over. Use a spoon to carefully scoop out pumpkin flesh, making sure to avoid tearing the pumpkin shells because they will get used again. Reserve pumpkin flesh. Place pumpkin shells, bowl sides up, in the same baking pan.
- For the Filling, in a blender combine egg, egg yolk, syrup, milk, cinnamon, vanilla, and salt. Cover; blend until combined. Add pumpkin flesh. Cover; blend until smooth, scraping sides of bowl as needed. Slowly pour pumpkin mixture into pumpkin shells, dividing evenly between the shells.
- Bake filled shells for 20 minutes. Meanwhile, for the Streusel Topping, in a medium bowl combine oats, almond meal, flour, cinnamon, and salt. Add butter and honey. Using a pastry blender, cut the butter and honey into the oat mixture until mixture is crumbly and well combined.
- Set the pan with the partially baked pies on a wire rack. Sprinkle streusel topping evenly over the pumpkin filling. (The filling will be puffed and still a bit soft at this point so sprinkle the streusel on gently so the filling doesn’t ooze over the sides of the shells.)
- Bake pies, uncovered, for 15 to 20 minutes more or until filling is puffed and topping is golden brown. (The filling may have cracks in the top but those will close back up as the pies cool. If you like your topping more browned, turn the broiler on and let the pies sit under the broiler on the middle oven rack for 1 to 2 minutes – do not broil too long or the parchment paper could burn.)
- Cool pies completely in the pan on a wire rack. Filling will deflate as they cool. Serve or cover loosely and chill the pies once they have cooled completely. If desired, serve pies topped with whipped cream.
- *It’s important to use a pumpkin that is almost exactly the same weight as the size I call for so make sure to weigh the pumpkin at the store before you bring it home.
- **You can use an unsweetened milk alternative here – I use unsweetened flax milk.
- ***Gluten Free Version: Use brown rice flour or cassava flour instead of the all-purpose flour and make sure you buy certified gluten-free oats.
- ****I prefer to use half butter and half coconut oil. Make sure the butter or coconut oil is firm when you add to the oat mixture.
- 4 servings (1/2 stuffed pumpkin half per serving)
- 311 cals, 6 g pro, 31 g carb, 19 g fat, 108 mg cholesterol, 11 g sat fat, 3 g fiber, 219 mg sodium