The “Maybe You’ll Like This Pumpkin Pie”

The way this week’s pie came into being is a simple story, and it is this. On the way home from the gym the other day, I called my very best friend to wish her a happy birthday. In the course of our chat, she asked me what pie was on the docket for this week. Realizing that I hadn’t really a clue at that point, I suggested that she choose, in honor of her birthday. Without hesitation, she responded: pumpkin.

That’s not strange at all. Except that she hates pumpkin pie.

“Maybe you’ll be able to make one that I’ll like.”

Okay. I decided on my plan on the rest of my way home: add cream cheese, add streusel. What isn’t improved by cream cheese and streusel? Bada-bing, bada-boom. And it was delicious. [Said best friend would say that my choice of cream cheese was very Midwestern. But she’s Midwestern, too, so it’s okay. Also, I promise not to put streusel and cream cheese into everything this year.]

I will be making this pie again when she comes for Thanksgiving, but if you feel the urge to set aside what you’re doing right this minute and go make it for yourself, I won’t judge.

The “Maybe You’ll Like This Pumpkin Pie” (made 10/8/15)

1 recipe pie dough, as in here (I think I used half butter, half shortening instead of all shortening this time)

Filling:
1 16-oz. can (or 2 cups) pumpkin
2 eggs, slightly beaten
1 c. sugar
½ tsp. salt
½ tsp. ginger
½ tsp. nutmeg
2 tsp. cinnamon
1 ½ c. milk
4 oz. cream cheese, softened

Streusel Topping:
1 ½ c. flour
½ c. + 2 Tbsp. sugar
1 Tbsp. molasses
¼ tsp. kosher salt
½ c. butter, melted
½ tsp. vanilla

Preheat oven to 425 degrees.

Roll out pie dough into a circle approximately 11 inches in diameter. Place in a greased 9-inch pie pan. Trim selvedges to 1 inch of overhang, then fold edges under and crimp decoratively. Set aside.

For the filling: Mix all ingredients in a stand or hand mixer until well blended. Pour into unbaked piecrust.

For the streusel topping: Mix together the flour, sugar, and salt. In a separate bowl, combine the molasses, butter, and vanilla. Combine the two mixtures, rubbing the wet ingredients in with your fingers to achieve an overall crumbly texture. Pour gently over the filling. (Some will sink down into the pumpkin mixture, and that’s okay—just try to minimize it as you can.)

Bake pie at 425 degrees for 15 minutes. Lower the oven temperature to 350 degrees, and bake another 45 minutes. Pie is done when streusel is toasty brown and a knife inserted into the middle comes out clean.