As promised, well almost, I have a Boozy Pumpkin Streusel Pie. I did not find the pumpkin cream I was wanting to use but I came up with an even better idea!I made this luscious Pumpkin Pie with Egg Nog and Buffalo Trace Bourbon Cream.... YUMMY!
My pie is creamier than a regular pumpkin pie but has a crunch from the streusel topping. In the above pictures I used spray can whipped topping but I think the pie would be best served with whipping cream that is whipped with some bourbon cream.
In case I do not get to post again before Thanksgiving, I want to wish You and Your families a Blessed and Happy Thanksgiving from my Family.
Boozy Pumpkin Streusel Pie
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 ground cloves
1/2 teaspoon nutmeg
1/4 teaspoon allspice
15 ounce can pumpkin
1 cup egg nog
4 tablespoons bourbon cream (I used Buffalo Trace)
1 unbaked pie shell
1/4 cup brown sugar
2 tablespoons flour
2 tablespoons butter
1/2 cup chopped pecans
1/2 cup quick oats
1/2 teaspoon cinnamon
Preheat oven to 425 degrees.
Beat eggs, add pumpkin and sugar, mix well. Mix in the remaining ingredients and pour into an unbaked pie shell.
Bake in a 425 degree oven for 15 minutes. Turn heat down to 350 degrees and bake for 15 minutes.
Mix together the streusel ingredients with a pasty knife until it's nice and crumbly.
Carefully take the pie out of the oven and sprinkle the top with the streusel. Return the pie to the oven for 30-40 minutes or until knife inserted in the center comes out clean.
Allow pie to cool then place pie in refrigerator until ready to eat.