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Photo: Leigh Beisch; Styling: Dan Becker Photo by: Photo: Leigh Beisch; Styling: Dan Becker

Pumpkin Streusel Pie

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

Sunset NOVEMBER 2008

  • Yield: Makes 10 to 12 servings

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 43%
  • Protein: 7g
  • Fat: 19g
  • Saturated fat: 8g
  • Carbohydrate: 51g
  • Fiber: 1.7g
  • Sodium: 278mg
  • Cholesterol: 66mg
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Pumpkin Streusel Pie recipe

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