google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0
6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b
Let's Be
Social!
Meet Noreen!
Welcome to Noreen’s Kitchen!
I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
INGREDIENTS
One prepared deep dish pie crust unbaked
1 1/2 cups pumpkin or 1, 15 ounce can solid pack pumpkin
2 eggs
2 tablespoons all purpose flour
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice*
1 cup granulated sugar
1 can evaporated milk, 12 ounces
Topping
1 cup all purpose flour
¼ cup brown sugar
¼ cup granulated sugar
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 stick cold butter.
STEP BY STEP INSTRUCTIONS
Preheat oven to 425 degrees.
Mix pumpkin, flour, salt and spices together being sure to combine thoroughly.
Add sugar and eggs and whisk well to incorporate.
Add milk and blend until smooth.
Pour custard mixture into an unbaked 9 inch, deep dish pie shell.
To make streusel, using a mixer, cream butter and both sugars together until creamy. Add flour, salt and spices and mix until crumbly but not overmixed. Set aside.
Bake pie for 15 minutes. Remove from oven and sprinkle the streusel, evenly over the pie.
Reduce oven temperature to 350 and return pie to oven and continue to bake for 45 to 50 minutes or until a knife inserted in the center comes out clean.
Remove from oven and allow pie to cool completely on a wire rack before serving.
NOTE: Do not use "pumpkin pie mix" in this recipe.
NOTE: This pie can be made with cooked butternut squash if you do not have access to pumpkin.
NOTE: If you do not have access to pumpkin pie spice you can use 1 teaspoon of ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground clove.
ENJOY!
Pumpkin Crunch Pie
Noreen's Kitchen © ALL RIGHTS RESERVED.