Thanksgiving week is upon us, and while for many that means a longer than usual to-do list, I am looking forward to a slow and cozy week filled with food and family and holiday activities! When it comes to Thanksgiving our family is what you could call non-traditional. When I was younger we used to do classic Thanksgiving with relatives who lived close by. However after some moves and with most of the extended family living in the Midwest, our holiday dinner became just our unit of four. Being one who never really enjoyed eating turkey year after year, I saw this as an opportunity to request we start cooking what I knew we would much rather be eating: bacon wrapped filet mignon. And so now every year, instead of a large dry turkey sitting in the middle of our dining room table, we have instead some beautiful, juicy steaks wrapped in crispy bacon. Welcome to the Elliott Thanksgiving!
The idea for this pie came about much in the same way that eating Thanksgiving steaks did. I’ve never been fond of pumpkin pie, especially those bought from a store, so I decided to start making some changes to the classic dessert. I wanted more texture and more flavor, something to break up the solid forkful of soft pumpkin you normally get. I started with the crust, swapping out a traditional flaky crust that doesn’t contrast much with the filling for a cookie crust made from rich, cinnamon speculoos cookies that give a nice crunch. Then I found a wonderful recipe for Bourbon Pumpkin Pie from Food & Wine that produces a dense, flavorful pumpkin center. Finally, this pie is topped off with a nutty pecan streusel for even more texture!
Although the name of this dessert sounds a bit intimidating, it is actually just as easy to make as a classic pumpkin pie and it has been a big hit at any event I’ve brought it to! If you’re like me and don’t normally like pumpkin pie, give this one a chance and let me know what you think!