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Streusel Pumpkin Pie

Name: Streusel Pumpkin Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 pies (8 pieces each).
Ingredients: 2 cups all-purpose flour; 1/4 cup finely chopped pecans; 1 teaspoon salt; 2/3 cup plus 1 tablespoon shortening; 4 to 5 tablespoons water; FILLING:; 1 can (30 ounces) pumpkin pie filling; 1 can (14 ounces) sweetened condensed milk; 1 large egg, lightly beaten; STREUSEL TOPPING:; 1/2 cup packed brown sugar; 1/4 cup all-purpose flour; 1/4 cup chopped pecans; 1/2 teaspoon ground cinnamon; 3 tablespoons cold butter; Whipped cream, optional

9 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 40 min. + cooling

Makes

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

Streusel Pumpkin Pie Recipe photo by Taste of Home

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Ingredients

2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons water
FILLING:
1 can (30 ounces) pumpkin pie filling
1 can (14 ounces) sweetened condensed milk
1 large egg, lightly beaten
STREUSEL TOPPING:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Directions

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.
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.
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.

Dough for single-crust pie

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 355 calories, 17g fat (5g saturated fat), 27mg cholesterol, 280mg sodium, 47g carbohydrate (31g sugars, 2g fiber), 5g protein.