Pumpkin Pie with Streusel

This recipe will be a keeper and perhaps a staple now for every Thanksgiving to come.

I have never cared much for pumpkin pie, and hence have never been interested in baking one either.

However, this year for Thanksgiving, my husband and I were in charge of bringing the dessert.  One apple pie, one pumpkin pie, and some mini pumpkin cheesecakes.  So I decided it was time – I would make my first pumpkin pie.  Come to find out, I actually enjoyed it as well! This pumpkin pie is unique as well because of its streusel. Yum!

This recipe comes from Land O Lakes and is relatively straightforward.  It is nice because although in the recipe it calls for pumpkin pie spice, it gives the measurements of individual spices to use if you don’t have the pre-mixed spices or if you would rather mix it yourself anyways.  The recipe below is modified slightly, but otherwise copied from the website and by clicking on its title name, you will be directed to the original location!

Pumpkin Pie with Streusel:
(recipe modified from Land O Lakes)

Ingredients:

• Crust
• 1 cup all-purpose flour
• 2 to 3 tablespoons cold water
• 1/3 cup cold butter, cut into pieces
• 1/8 teaspoon salt
• Streusel
• 1/2 cup all-purpose flour
• 1/2 teaspoon pumpkin pie spice*
• 1/4 cup chopped pecans
• 1/4 cup butter, softened
• 1/4 cup firmly packed brown sugar
• Filling
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice**
• 1 (15-ounce) can pumpkin
• 1/2 cup whipping cream
• 1 cup firmly packed brown sugar

Directions:

1. Heat oven to 425°F. Combine 1 cup flour and 1/8 teaspoon salt in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly.
2. Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
3. Combine 1/2 cup flour, 1/4 cup brown sugar and 1/2 teaspoon pumpkin pie spice in bowl. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Set aside.
4. Beat eggs at medium speed in bowl until thick and lemon-colored; add all remaining filling ingredients. Beat until well mixed. Pour filling into prepared crust. Bake 10 minutes. Reduce oven temperature to 350°F. Bake 20 minutes. Remove pie from oven; sprinkle streusel over pie. Continue baking 25-35 minutes or until knife inserted in center comes out clean.

*Substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and dash ground cloves.

**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Notes:

• I used store brought crust and skipped making the crust outlined here.  I haven’t tried this crust so I cannot say it turns out well/doesn't turn out well. Skip to step 3 if not making the crust!
• I didn't have pecans on hand, so I used walnuts – equally as delicious.
• I topped it off with my homemade whipped cream. YUMMY!

See you in the kitchen!

Katie