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Pumpkin Pie with Popcorn Crunch

Pumpkin Pie with Popcorn Crunch

Does your family look forward to pumpkin pie every holiday season? Ours would riot if we skipped a year but we do like to be extra so ours is a pumpkin pie with popcorn crunch. Clearly we’re obsessed with popcorn but hear us out when it comes to topping the pie with it. Unlike fruit pies, pumpkin pie is basically a custard and, even when baked, it has a soft, pillowy consistency. Yes, the crust adds a bit of crunch but we wanted more. We also dust the popcorn on top with our chocolate caramel seasoning because chocolate and pumpkin are a heavenly taste match.

So, is there any shame in just opening a can of pumpkin puree instead of buying a whole pumpkin, pulling out the stuffing, roasting it and pureeing it yourself? Nah. That’s a lot of work. You can, of course. But if doing all that will keep you from having pie then leave those pumpkins whole and put them around the house as decorations. Pass the can opener. Please skip the canned pumpkin pie filling, though. Ours is so easy to make that you don’t even need a mixer. Just a big bowl and a whisk is all it takes and the flavor will be so much better.

What are those pastry leaves, you ask? We think the dough for this crust should be rolled out fairly thin and that will leave you with a bit leftover. Yes, we did that on purpose because pie dough cookies are so good. We picked up one of those little leaf shaped mini cutters and made as many pie dough cookies as we could Dust them with a little sugar and bake before, with or after the pie. They’ll be a big hit.

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