Try pumpkin pies with pizzaz

There is absolutely nothing wrong with a simple, classic pumpkin pie. In my opinion, the key to a great pie is freshness. Whether one likes the simple, basic version, or is adventuresome in trying new ideas, the key is to make the pie as close to serving it as possible for maximum taste enjoyment.

For those who like to mix things up a bit, here are a couple of recipes that take pumpkin pie to the "pizzaz" level. Enjoy!

Walnut Streusel Pumpkin Pie

Classic pumpkin pie gets a new twist with a crunchy walnut streusel topping. The perfect easy recipe that starts with a store-bought pie crust!

Ingredients:

• Pastry dough for one pie crust
• 1 (15-ounce) can pumpkin
• 3/4 cup brown sugar
• 1 cup evaporated milk (skim or low-fat)
• 2 teaspoons cinnamon (slightly heaping)
• 1/2 teaspoon each: ground nutmeg, ground ginger and cloves (slightly heaping)
• 2 eggs

For the streusel:

• 1/2 cup chopped California walnuts
• 1/3 cup brown sugar
• 1/4 cup flour
• 3 tablespoons butter, melted
• 3/4 teaspoon cinnamon

Directions:

1. Preheat oven to 375 degrees. Line a 9-inch pie dish with pastry dough; turn under excess dough to fit dish and flute decoratively.
2. Whisk together pumpkin, brown sugar, milk, spices and eggs until smooth and pour into pastry.
3. Stir together streusel ingredients in a medium bowl with a fork and carefully sprinkle over pie.
4. Bake for 45 to 50 minutes, tenting with foil if crust browns too quickly. Let cool completely before serving.
5. For an extra ginger kick, top pie with a ginger whipped cream. Whip heavy cream with a little powdered sugar to lightly sweeten, then stir in finely chopped crystallized ginger to taste.

Recipe courtesy: Walnuts.org

Brandied Pumpkin Pie with Brandy Cream

Ingredients:

• 2 prepared, unbaked pie crust, thawed
• 2 eggs, slightly beaten
• 1 (15 ounce) can pumpkin
• 1 (12 fluid ounce) can evaporated milk
• 2/3 cup brown sugar
• 1/4 cup brandy
• 1/4 teaspoon salt
• 2 tablespoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Whisk together the eggs, pumpkin, milk, brown sugar, brandy, salt, cinnamon, ginger, cloves, and nutmeg in a large bowl until smooth.
3. Pour the mixture into the pie crusts. Cover the outside edge of each pie with aluminum foil.
4. Bake in preheated oven for 25 minutes; remove foil.
5. Continue to bake until a knife inserted near the center of a pie comes out clean, about 25 minutes more.
6. Cool completely on a wire rack before serving.

Recipe courtesy: allrecipes.com

Brandy cream

Make the cream just before serving.

Ingredients:

• 1 1/2 cup heavy whipping cream
• 1 1/2 tablespoons white sugar
• 3 teaspoons brandy

Directions:

1. Whip the cream with an electric mixer on medium-high speed until it forms very soft peaks, about two minutes.
2. Add the sugar and continue whipping until it forms medium-firm peaks, about 30 seconds longer. Gently, but thoroughly, stir in brandy.
3. Dollop in the center of the pie, leaving a band of filling visible around the edge of the pie, or dollop on individual servings.