Monday, April 18, 2011

Pumpkin Streusel Pie

It doesn't have to be Fall to have Pumpkin Pie.  Who doesn't love Pumpkin Pie!?  Actually I had an extra pie crust since my pie recipe makes 2 pie crusts and needed to figure out what I had in the house that I could make with only 1 stick of butter and no chocolate.  I always have canned pumpkin in my house because I use it in everything from pancakes, donuts to oatmeal.  Plus, I figure since the weather here in Washington is still freezing and we had snow just days ago I can still get away with making Fall/Winter favorites.  I've put my pie crust recipe after the pumpkin filling recipe.  You can always use a store bought crust as well. 

Pumpkin Streusel Pie

Pie Filling:
1 15oz. can pure pumpkin 
3 tbsp. all-purpose flour
1/3 c. firmly packed dark brown sugar
2 tsp. pumpkin pie spice
2 tsp. ground cinnamon
1/2 tsp. salt
1 c. heavy cream
1 c. pure maple syrup
3 large eggs, beaten

Streusel Topping:
1 c. chopped pecans
1/2 c. firmly packed dark brown sugar
4 tbsp. all-purpose flour
1 tsp. ground cinnamon
6 tbsp. unsalted butter, diced, cold 

Combine the pumpkin, brown sugar, cinnamon, pumpkin pie spice, flour and salt in a mixer with whisk attachment and beat until just combined.  Add in cream and syrup and beat again.  Stop and scrape down sides and add in eggs and beat until combined.  Pour into pie crust and bake 425 degrees for 15 minutes.  Then turn oven down to 350 degrees and bake another 35 minutes.  While it is baking combine all streusel ingredients in a bowl and use a fork or your hands and crumble it together until the butter is about the size of peas and almost all streusel mixture is sticky and crumbly.  Take pie out of oven and sprinkle streusel all over the top of it.  Place back in the oven for another 15-20 minutes.  Allow to cool completely before serving so pie has time to set.     

Pie Dough:

3 c. flour
2 tbsp. sugar
1/2 c. shortening
1 1/2 (12 tbsp.) sticks butter
1 tsp. salt
1/2 c. ice cold water

Place the shortening in fridge ahead of time or freezer to get it nice and cold before you prepare the dough.  Dice the butter and place it to the refrigerator. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the very cold butter and very cold shortening. Pulse a few times until the butter is bite size. Turn the machine on and slowly add the ice water down the feed tube until the dough begins to form a ball. Dump out on a floured board and roll into a ball.  Divide and press into a flat circle and wrap in plastic wrap and refrigerate for 30 minutes. Roll each piece on a well-floured board into a circle.  This makes 2 pie crusts.  The other can be refrigerated a few days or placed in the freezer for later use.  Make sure to spray your pie pan before rolling it out though to prevent it from sticking once it is baked.   

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  1. looks delish! Thanks for joining my newbie party. Please add my link or button to your post:)

  2. I agree, I love pumpkin and a pie like that is too good looking to only eat once a year. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your pie up.