Streusel Pumpkin Pie
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 2 pies (8 pieces each).
Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the crust and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special.
-Bertha Johnson, Indianapolis, Indiana
Ingredients
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2 cups all-purpose flour
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1/4 cup finely chopped pecans
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1 teaspoon salt
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2/3 cup plus 1 tablespoon shortening
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4 to 5 tablespoons water
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FILLING:
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1 can (30 ounces) pumpkin pie filling
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1 can (14 ounces) sweetened condensed milk
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1 large egg, lightly beaten
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STREUSEL TOPPING:
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1/2 cup packed brown sugar
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1/4 cup all-purpose flour
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1/4 cup chopped pecans
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1/2 teaspoon ground cinnamon
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3 tablespoons cold butter
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Whipped cream, optional
Directions
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1.
Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll each half of dough to a 1/8-in.-thick circle; transfer circles to two 9-in. pie plates; place crust in pie plates. Trim crusts and flute edges; set aside.
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2.
Combine pie filling, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of crusts loosely with foil.
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3.
Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.
Nutrition Facts
1 piece: 355 calories, 17g fat (5g saturated fat), 27mg cholesterol, 280mg sodium, 47g carbohydrate (31g sugars, 2g fiber), 5g protein.
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