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Streusel Pumpkin Pie

Streusel Pumpkin Pie

Streusel Pumpkin Pie

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Streusel Pumpkin Pie
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Course: Pies, Thanksgiving, HalloweenCuisine: AmericanDifficulty: Medium if you use a frozen crust, Difficult if you make your own crust
Servings

6 to 8

servings
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A homemade streusel topping takes this holiday classic pumpkin pie to the next level, giving it a bit of buttery crunch. You can still put whipped cream on this!

Ingredients

  • For the crust:
  • 1-1/4 cups all-purpose flour

  • 1 tablespoon granulated sugar

  • 1/4 teaspoon salt

  • 8 tablespoons unsalted butter, cold, cut into 1/2-inch cubes

  • 3 to 5 tablespoons ice water

  • OR your favorite pie crust for a 9-inch pie OR frozen deep-dish pie crust, thawed

  • For the filling:
  • 3 large eggs

  • 1 (15-ounce) can pumpkin purée

  • 1-1/2 heavy cream (35%)

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar, packed

  • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon salt

  • For the topping:
  • 1 cup all-purpose flour

  • 1/4 teaspoon ground cinnamon

  • 1/2 cup brown sugar, packed

  • 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes

  • 1/2 cup chopped walnuts

  • 1/8 teaspoon kosher or sea salt (if using regular table salt, just a pinch)

Directions

  • Make the crust
  • If you have a favorite pie crust recipe, or a frozen crust, do that and then skip to the “filling” section. If not then try this one. In a large mixing bowl stir together flour, sugar and salt. Add cold butter, the using two knives or a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs with some larger pieces of butter here and there. Toss with a rubber spatula and drizzle the ice water into the mix one tablespoon at a time, until the mixture just starts to come together. Do not over-work. Shape into a 6-inch disk (it should come together when you press it with your hands. If it does not, you need a tiny bit more water). Wrap disk in plastic wrap and refrigerate 30 minutes.
  • On a floured work surface or between two sheets of floured waxed paper, roll out to a 12-inch diameter circle. Transfer to a 9-inch pie plate, trim uneven edges, and go around the pie pan pinching and tucking the dough under to make a clean edge.
  • Make the filling
  • Pre-heat oven to 350F. In a large bowl, beat eggs, pumpkin, cream, granulated sugar, brown sugar, pumpkin spice and salt. Carefully pour into crust. Bake 40 minutes, while pie is baking, prepare topping, below.
  • Add the topping
  • In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and salt. Carefully remove pie from oven (do not spill the filling) and gently sprinkle streusel over filling.
  • If your pie edges look like they might get too dark, add a pie crust shield or make your own with aluminum foil.
  • Carefully return pie to the oven and bake an additional 15-25 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack, refrigerate once thoroughly cooled.

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