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Pumpkin Streusel Pie
Source of Recipe
Sunset Magazine, NOVEMBER 2008
Recipe Introduction
Delicious pie but very sweet! Next time I will reduce the white sugar in the filling to 1/4 cup. I might also tweak the streusel a bit to use less brown sugar. It makes a thick layer of streusel but it's not too thick, so I don't know if I'll just reduce the brown sugar or reduce the amount of streusel I make or maybe taking out 1/4 cup of the sugar in the filling might be enough??
I think it would also be a good plain pumpkin pie if you wanted to eliminate the streusel all together.
List of Ingredients
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
pinch of allspice (my addition)
1 can pumpkin -- (15 oz.)
1 can evaporated milk -- (12 oz.)
2 large eggs -- beaten to blend
1 1/2 tsp. vanilla (my addition)
10 inch pie pastry for a single-crust pie (I used a deep dish 9 inch pie pan)
Walnut streusel (see bottom)Recipe
1. Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.
2. Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling (*see my note).
3. Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.
4. Set on a rack until cool to touch, about 2 hours. Cut into wedges.
Walnut Streusel:
Yield: Makes about 2 cups
1/2 cup firmly packed brown sugar
1/2 cup rolled oats (used quick oats)
1/2 cup chopped walnuts (used pecans)
1/4 cup all-purpose flour
1/4 cup (1/8 lb.) butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (just used a little fresh nutmeg, not 1/2 tsp)
In a bowl, combine brown sugar, rolled oats, chopped walnuts, flour, butter or margarine, ground cinnamon and ground nutmeg. Mix until crumbly.
NOTES : Made Thanksgiving 2008: I added a pinch of allspice and about 1 1/2 tsp vanilla. I used the Foolproof pie crust from Cooks Illustrated (the one w/the vodka). I preheated the oven to 400 and baked the pie (minus the streusel!) on a hot stone on the bottom shelf for about 15 min. then lowered the temp to 375 and baked another 10 minutes...then I took the pie out of the oven and topped it w/the streusel and baked another 30 minutes (approx). I was afraid the streusel would sink into the filling if I added it before baking. Might par-bake the crust a bit next time because it was a little doughy on the bottom.
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