Yield
Makes 10 to 12 servings
Photo: Leigh Beisch; Styling: Dan Becker

How to Make It

Step 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.

Step 2

Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.

Step 3

Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.

Step 4

Set on a rack until cool to touch, about 2 hours. Cut into wedges.

Chef'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.

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