Pumpkin Streusel Pie
Photo: Leigh Beisch; Styling: Dan Becker
Sharon Klein embellishes a classic pumpkin pie with a streusel topping, then overlaps pastry leaves around the edge and sets a few on top.
How to Make It
Step 1
1
Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.
Step 2
2
Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.
Step 3
3
Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.
Step 4
4
Set on a rack until cool to touch, about 2 hours. Cut into wedges.
Ingredients
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
2 large eggs, beaten to blend
Directions
Step 1
1
Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.
Step 2
2
Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.
Step 3
3
Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.
Step 4
4
Set on a rack until cool to touch, about 2 hours. Cut into wedges.
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