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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!


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

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.


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.



Pumpkin Crunch Pie

Pumpkin Crunch Pie, Noreen's Kitchen