Streusel gives this traditional pie an added crunch and a hint of sugary spice. Take this classic to the next level this fall season.
Pumpkin Streusel Pie
Yields: 1 (9-inch) pie
Ingredients
- Crust:
- 1¼ cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- ¼ cup ice water
- Filling:
- ½ cup firmly packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon all-purpose flour
- ⅛ teaspoon kosher salt
- 1 (15-ounce) can pumpkin
- ¾ cup evaporated milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- Streusel:
- ¾ cup all-purpose flour
- ½ cup chopped pecans
- 6 tablespoons firmly packed light brown sugar
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- ¼ cup unsalted butter, melted
- Sweetened whipped cream, to serve
Instructions
- For crust: In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ¼ cup ice water in a slow, steady stream just until dough comes together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 350°. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 20 minutes. Carefully remove paper and weights. Let cool on a wire rack for 20 minutes.
- For filling: In a large bowl, whisk together brown sugar, pumpkin pie spice, flour, and salt. Add pumpkin, evaporated milk, melted butter, vanilla, and egg, whisking until combined. Pour into prepared crust.
- Bake until filling is set, about 30 minutes.
- For streusel: In a medium bowl, combine flour, pecans, brown sugar, pumpkin pie spice, baking powder, and salt. Add melted butter, tossing with a fork until crumbly. Sprinkle over pie. Bake until streusel is lightly browned, about 20 minutes more. Let cool completely on a wire rack. Serve with whipped cream, if desired.
We’ve got plenty more where that came from. Check out our newest edition of Taste of the South magazine.
