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Pumpkin Pie with Streusel Crust and Topping
As far as I’m concerned, Pumpkin Pie is for serving all year long. But if you are not convinced, just try this version with a Streusel Crust and Topping. Puts the pie over the top!! For years, I made the same recipe with pumpkin puree and another with acorn or butternut squash. Both delicious! The streusel recipe also can be used as a topping for coffee cakes, muffins and other fruit pies. Make in individual mini pans for easy serving for dinners or buffets. This version is non-dairy, pareve, and is easily made dairy or gluten free if that’s your preference. The brandy is optional although it gives a great flavor. The alcohol cooks off during baking in case you are worrying about tipsy kids! Great for dessert for Christmas, New Year's or Friday night. Recipe is below.