Streusel Pumpkin Pie Recipe
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Streusel Pumpkin Pie Recipe
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This is a delicious old-fashioned streusel pumpkin pie recipe pie that is easy and quick to make, each bite is filled with amazing pumpkin and spice flavors.
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Ingredients
BUTTER PUMPKIN PIE CRUST:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 8 tablespoons butter cold, unsalted
- 1/3 cup water ice
PUMPKIN PIE FILLING:
- 1/2 cup sugar
- 2 egg slightly beaten
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 pumpkin 16 oz. can
- 1 evaporated milk 12 oz. can
STREUSEL TOPPING
- 1/3 cup brown sugar firmly packed
- 3 tablespoons flour
- 3 tablespoons butter softened
- 1/2 cup walnuts chopped
Instructions
- HOW TO MAKE STREUSEL PUMPKIN PIE?
- Prepare the crust: Combine all the dry ingredients into a bowl and whisk together.
- Cut the butter into small pieces then work it into the flour using your fingers or a fork until you achieve a crumbly coarse texture. There will be pea-size pieces of butter throughout the mixture.
- Slowly pour the ice water into the mixture and mix just until it comes together and the dough is developed. If you notice it is a bit dry add some more water. The pie dough should hold together if you squeeze it.
- Round the pie dough on a floured working surface, then flatten it down. Cover with plastic wrap and refrigerate for 30 minutes or until ready to use.
- Remove the pie crust dough from the refrigerator roll it into a round shape about 13-inch in diameter, then transfer it to your greased 9-inch pie pan. Crimp the top of the pie dough around the edges above the rim. Place it back into the refrigerator until ready to fill.
- Filling: Preheat the oven to 410 degrees.
- In a large bowl combine sugar, eggs, pumpkin pie spice, and salt until well blended.
- Add canned pumpkin and evaporated milk and beat well.
- Pour filling into prepared pie crust. Bake for 15 minutes.
- Reduce oven to 350 degrees and continue baking for another 15 minutes.
- In a small bowl, combine all streusel ingredients.
- Sprinkle streusel over pumpkin filling.
- Bake an additional 15 to 20 minutes or until the knife inserted in the center comes out clean.
- Cool on a wire rack to room temperature.
- Enjoy!
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