Recipe: Tasty Streusel Topped Pumpkin Pie

Streusel Topped Pumpkin Pie. Serve warm or at room temperature. Top with whipped cream, if desired. Refrigerated pie crust makes it easy!

Place pie on a baking sheet. Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. You can have Streusel Topped Pumpkin Pie using 28 ingredients and 5 steps. Here is how you cook that.

Ingredients of Streusel Topped Pumpkin Pie

1. Prepare of Crust.
2. Prepare 1 1/4 cup of all-purpose flour.
3. It's 1 tbsp of granulated sugar.
4. It's 1/4 tsp of salt.
5. You need 6 tbsp of unsalted butter, cold, diced into 1/2" cubes.
6. Prepare 2 tbsp of shortening, cold.
7. Prepare 2 of -4 Tbsp. ice water.
8. You need of Filling.
9. It's 1/4 cup of granulated sugar.
10. Prepare 1 1/2 tsp of cornstarch.
11. It's 3/4 tsp of ground cinnamon.
12. You need 1/4 tsp of ground ginger.
13. It's 1/4 tsp of ground nutmeg.
14. It's 1/8 tsp of ground cloves.
15. It's 2 of large eggs & 1 egg yolk.
16. It's 1/2 cup of packed Brown sugar.
17. Prepare 1/4 tsp of salt.
18. Prepare 1 of - 15oz can pumpkin puree.
19. It's 1 tsp of vanilla extract.
20. It's 3/4 cup of half and half.
21. It's of Streusel.
22. You need 1/2 cup of all-purpose flour.
23. Prepare 2 tbsp of granulated sugar.
24. It's 2 tbsp of light brown sugar.
25. It's 1/4 tsp of ground cinnamon.
26. Prepare 1/8 tsp of salt.
27. Prepare 4 tbsp of cold butter - cut in cubes.
28. Prepare 1/3 cup of chopped pecans.

It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana Use pumpkin pie mix for this recipe, not canned pumpkin. Pumpkin pie mix includes all the spice flavors and sweetness you would usually add to canned pumpkin—making these pie cups even easier to prep. To toast pecans, spread pecans in ungreased shallow pan. This pumpkin pie is topped with a crunchy pecan streusel.

Streusel Topped Pumpkin Pie instructions

1. Fir the crust : in a bowl whisk together flour, sugar, salt. Add cold butter & shortening. Using a fork cut butter into flour until mixture looks like coarse crumbs. Drizzle ice water into mixture 1 Tbsp. At a time until it starts to come together. Do not overmix. Press the dough together. Wrap into plastic wrap. Shape into 4 -5" round. Chill 30 minutes..
2. Dust work surface with flour. Roll into a 12" round. Carefully transfer dough into a 9" pie plate. Trim & flute. Preheat oven to 375º. Chill dough 10 minutes..
3. In a mixing bowl. Mix sugar & cornstarch , cream cheese, spices using a mixer . Mix until smooth. Scrape down. Add eggs, br. Sugar , salt. Mix together. Blend in half & half & pumpkin & vanilla. Pour mixturw into pie crust. Bake 35 minutes..
4. Meanwhile make the crumble. In a mixing bowl whisk together flour, sugar, br. Sugar , cinnamon, salt. Mix together. Add cold butter use a fork to cut butter into mixture intil it resembles small crimbs. Stir in pecans.After 35 minutes. Remove from oven. Sprinkle topping on top of pie..
5. Reduce oven to 350º. Bake another 25-35 minutes. Until toothpick comes out clean cool completely. Then chill 1-2 hours. Keep refrigerated..

Sweetened condensed milk and spices flavor the pumpkin filling. This recipe is a perfect dessert at fall or winter gatherings, or at any time of the year that you are craving pumpkin. On a lightly floured surface, unroll crust. Previously, I had never been a fan of pumpkin pie. But, this pie has a graham cracker crust and a crunchy, sweet, nutty top, which offset the smooth custard and make for a great combination.