Mmm... fall, the time of pumpkins, spices, nuts, and all things wonderfully caloric. I feel bad for those in the southern hemisphere who have to watch the state of their bikini bodies around this time of year. I'll just snuggle into some sweatpants and a sweatshirt with no one the wiser to the amount of pie I've eaten. And thanks to Vibi of La Casserole Carree, I even got to combine my favorite fall ingredients - pumpkin, pecans, and cinnamon!
I did mess with the recipe (again! I know, I'm sorry) and made it bar-style. I was inspired by Jude's Pumpkin Pave, a "spiced pumpkin filling on streusel." In fact, I tweaked his streusel to include finely chopped pecans instead of ground pumpkin seeds and used that as the base for my twofer. I mean, now I get to add in another of my loves - crunchy streusel - and get rid of that finicky all-butter pie crust Dorie so loves. I'll be making pie for Thanksgiving and Christmas anyway, and wanted something that I could leave with the boyfriend for his weekly treat. While he'll mainline pumpkin pie, I figured I'd be making a lot of them, so he got to be my guinea pig on this recipe :)
A couple notes - I baked this in an 11x7 "brownie" pan, 100% due to the fact that the grocery store I went to didn't stock 8x8 or 9x9 pans. Seriously people, 5 different sizes of baking sheet but no square pans?!? What's the world coming to? Also, when I was assembling, I realized how anal I am when it comes to baking. Did anyone else very carefully sprinkle their pecans so there would be no gaps? I actually used a bit more pecans just to cover up the accidental bare spots. Oy. Baking time was identical though - 10 min at 475 and 40 at 350.
In the end, how can you go wrong? Pumpkin pie, pecan pie, pecan streusel, and a dollop of whipped cream (not shown because... well, I'm impatient :) ). Excuse me while I wander back to the kitchen for another piece singing "these are a few of my favorite things..."
Last Week: Coconut Cherry Rice Pudding
Next Week: Linzer Sables