Granola Crumble and Brown Sugar Whipped Cream for Pumpkin Pie:
pumpkin pie (this one might be the hardest at this time of year) also
need to use this pie in the MacGuvyver story below to demo pie shields)
Cooking Channel
Granola, Allpurpose
Flour, Light Brown Sugar, Kosher Salt, Unsalted Butter, Pumpkin Pie,
Whipped Cream
Recipe courtesy of Cooking Channel

Granola Streusel for Pumpkin Pie

Getting reviews...
Dress up your store-bought pie (or the sad-looking one your cousin brought) with this super-easy, sweet and crunchy streusel topping. Just toss the disposable pie tin, top with whipped cream and your guests will think you've cooked an outside-the-box Thanksgiving dessert from scratch. And the best part of using granola? It's several ingredients in one.
  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: Topping for one 8-inch pie
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  1. Preheat the oven to 375 degrees F. Stir the granola, flour, sugar and salt together in a medium bowl. Work the butter in by hand until you have clumps. Pinch the clumps into teaspoon-sized pieces, and place on a parchment-lined rimmed baking sheet. Bake until the mixture has spread, about 7 minutes; stir with a fork to break up the pieces, then continue to bake until golden brown, 3 to 5 minutes more. 
  2. Let cool to room temperature, then sprinkle over the top of the pie. Top with whipped cream. (The streusel can be baked and stored in an airtight container at room temperature for up to 2 days.) 

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