Maple Pumpkin Pie with Pecan Streusel
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Maple pumpkin pie made with fresh pumpkin, never canned, under a pecan streusel. Puréed pumpkin, Vermont maple syrup, and cream make a rich, smooth filling in a super flaky old-fashioned crust, topped with pecans dusted in brown sugar and cinnamon. Michele Stuart has handmade every pie at Michele’s Pies in Norwalk, Connecticut since 2007, earning national pie awards and a spot on The Today Show. Perfect for a fall dinner party, a Sunday supper, or anyone who loves pumpkin pie with a little crunch. Real pumpkin makes the difference.
This package serves 8 people and includes a Maple Pumpkin Pie Streusel
- Each pie measures 9"
- Each pie ships frozen with an ice pack, may thaw in transit
- Keep at room temperature overnight or in the refrigerator for up to 4 days
- Freeze for up to 2 weeks
To Serve
- They are best served cold or at room temperature.
Crust – Flour, Vegetable Shortening, Water, Salt.
Filling – Pumpkin, Heavy Cream, Maple Syrup, Eggs, Brown Sugar, Cinnamon, Nutmeg, Salt.
Streusel – Pecans, Brown Sugar, Butter, Flour, Cinnamon.
National Champion Pies From Connecticut
National Champion Pies From Connecticut
Every pie at Michele’s Pies is made by hand at her small gourmet pie shop in Norwalk, CT. That might have something to do with her 56 National Pie Championship awards. Whether they’re steaming fresh pumpkins to go into their heavenly pumpkin pies, hand crimping each crust or sprinkling the tops with roasted nuts and streusel-y bits, every perfect pie looks as if it was a fairytale pie. Michele just seems to be doing everything right as she continues to win first place for her pies year after year. How can we argue with that?
...when our mouths are so full of pie…
