Side Pannel
Streusel Pumpkin Pie
Streusel Pumpkin Pie
- Recipe Submitted by Angus on 11/14/2014
Category: Kids, Holiday, Desserts
Ingredients List
- *** Crust ***
- 1 1/4 cups all-purpose flour
- 1 Tbsp granulated sugar
- 1/4 tsp salt
- 6 Tbsp unsalted butter, cold and diced into 1/2-inch cubes
- 2 Tbsp vegetable shortening, cold and diced into pieces
- 2 - 4 Tbsp ice water
- *** Filling ***
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 (15 oz) can pumpkin puree
- 1/2 cup packed light-brown sugar
- 1/4 tsp salt
- 3/4 cup half and half*
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
- *** 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
Directions
*** For the crust ***
In a mixing bowl whisk together flour, sugar and salt. Add cold butter and shortening, then using a long pronged fork, cut into flour mixture until mixture resembles coarse crumbs. 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). Drop mixture onto a sheet of plastic wrap then press and shape into about a 4 to 5-inch round disk. Wrap with plastic wrap and refrigerate 30 minutes.
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 freezer and chill 10 minutes while preparing filling.
*** For the filling ***
In a mixing bowl using an electric hand mixer, beat cream cheese with granulated sugar, cinnamon, ginger, nutmeg and cloves until cream cheese is smooth. Scrape down bowl then mix in pumpkin, brown sugar and salt. Blend in half and half, eggs, egg yolk, and vanilla. Pour mixture into pie crust. Bake 35 minutes (meanwhile prepare crumble as directed below).
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 20 - 30 minutes longer or until filling is set. Cool completely at room temperature, then chill in refrigerator 1 - 2 hours (I think this pie is best served chilled). Slice and serve with whipped cream. Store in refrigerator.
*** For the crumble ***
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.
*I just used 1/4 cup + 2 Tbsp of each heavy cream and milk, since I already bought the heavy cream for the whipped cream topping. That way you don't have to buy both half and half and heavy cream if you already keep milk on hand.
In a mixing bowl whisk together flour, sugar and salt. Add cold butter and shortening, then using a long pronged fork, cut into flour mixture until mixture resembles coarse crumbs. 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). Drop mixture onto a sheet of plastic wrap then press and shape into about a 4 to 5-inch round disk. Wrap with plastic wrap and refrigerate 30 minutes.
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 freezer and chill 10 minutes while preparing filling.
*** For the filling ***
In a mixing bowl using an electric hand mixer, beat cream cheese with granulated sugar, cinnamon, ginger, nutmeg and cloves until cream cheese is smooth. Scrape down bowl then mix in pumpkin, brown sugar and salt. Blend in half and half, eggs, egg yolk, and vanilla. Pour mixture into pie crust. Bake 35 minutes (meanwhile prepare crumble as directed below).
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 20 - 30 minutes longer or until filling is set. Cool completely at room temperature, then chill in refrigerator 1 - 2 hours (I think this pie is best served chilled). Slice and serve with whipped cream. Store in refrigerator.
*** For the crumble ***
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.
*I just used 1/4 cup + 2 Tbsp of each heavy cream and milk, since I already bought the heavy cream for the whipped cream topping. That way you don't have to buy both half and half and heavy cream if you already keep milk on hand.
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