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Pumpkin Streusel Pie

Photo: Leigh Beisch; Styling: Dan Becker

Yield Makes 10 to 12 servings
Sharon Klein embellishes a classic pumpkin pie with a streusel topping, then overlaps pastry leaves around the edge and sets a few on top.

Ingredients

Nutrition Information

  • calories 395
  • caloriesfromfat 43 %
  • protein 7 g
  • fat 19 g
  • satfat 8 g
  • carbohydrate 51 g
  • fiber 1.7 g
  • sodium 278 mg
  • cholesterol 66 mg

How to Make It

  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.

  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.

Cook's Notes

Roll out half as directed for crust; roll other half into a 1/8-inch-thick round and use a cookie cutter to make shapes, or place a leaf on dough and cut around it with a small, sharp knife. If making pie up to 1 day ahead, cover and chill.