Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 7

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

Sharon L. Klein, Portland, Oregon
This Story Originally Appeared On sunset.com

Gallery

Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

Nutrition Facts

395 calories; calories from fat 43%; protein 7g; fat 19g; saturated fat 8g; carbohydrates 51g; fiber 1.7g; sodium 278mg; cholesterol 66mg.
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