streusel
Cooking & Recipe

Streusel Pumpkin Pie

Streusel Pumpkin Pie

Ingredients

Crust

  •  1 1/4 cups all-purpose flour
  • 1 Tbsp granulated sugar
  • 1/4 tsp salt
  • 8 Tbsp unsalted butter , cold and diced into 1/2-inch cubes
  • 3 – 5 Tbsp ice water

Filling

  • 1/4 cup granulated sugar
  • 1 1/2 tsp cornstarch
  • 4 oz cream cheese , softened well
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup packed light-brown sugar
  • 1/4 tsp salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 (15 oz) can pumpkin puree
  • 1 tsp vanilla extract
  • 3/4 cup half and half*

Streusel

  • 1/2 cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 2 Tbsp packed light-brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 4 Tbsp unsalted butter , cold and diced into 1/2-inch cubes
  • 1/3 cup chopped pecans
  • Sweetened whipped cream , for topping

Instructions

  1. For the crust:
  2. In a mixing bowl whisk together flour, sugar and salt. Add cold butter then using a long pronged fork or pastry curtter, cut butter into flour mixture until mixture resembles coarse crumbs with some pats of butter throughout. Drizzle ice water into mixture one tablespoon at a time, while tossing with a rubber spatula and adding water just until mixture starts to come together (it shouldn’t fully come together while mixing, don’t overwork it, but when pressed together it should hold. You can gently knead just a couple of times if needed). Drop mixture onto a sheet of plastic wrap then press and shape into about a 5 to 6-inch round disk. Wrap with plastic wrap and refrigerate 30 minutes.
  3. Dust a work surface with flour then unwrap chilled dough and place on floured surface. Dust top with flour and roll out into an even 12-inch round (pinch together areas that crack on edges as rolling). Carefully fold dough in half then fold in half once more, carefully transfer dough to pie a 9-inch pie plate (I used regular not deep dish) and place tip of the triangle in center of pie plate and unfold dough to fit plate. Trim uneven edges (while still leaving about 1-inch overhang) and tuck overhang underneath and flute as desired**. Preheat oven to 375 degrees and transfer crust to refrigerator and chill 10 minutes while preparing filling.
  4. For the filling:
  5. In a mixing bowl whisk together granulated sugar and cornstarch then add cream cheese, cinnamon, ginger, nutmeg and cloves and using an electric hand mixer, beat mixture until smooth. Scrape down bowl then mix in brown sugar and salt, then mix in eggs and egg yolk. Blend in pumpkin and vanilla, then mix in half and half. Pour mixture into pie crust. Bake 30 – 35 minutes until edges are starting to set (meanwhile prepare crumble as directed below).
  6. Remove from oven and reduce oven temperature to 350. Sprinkle crumble evenly over top, cover crust edges with strips of foil to prevent excess browning and bake pie about 25 – 30 minutes longer or until filling is set (a toothpick should come out clean from center). Cool completely at room temperature, then chill in refrigerator 2 hours (I think this pie is best served chilled). Slice and serve with whipped cream. Store in refrigerator.
  7. For the crumble:
  8. In a mixing bowl whisk together flour, granulated sugar, brown sugar (break up clumps with fingertips as needed) cinnamon and salt. Add cold butter and using a long pronged fork, cut butter into mixture until it resembles small crumbs. Stir in pecans.

Recipe Source: Cooking Classy