STREUSEL PUMPKIN PIE
This is the tastiest pumpkin pie! You get a buttery flakey pie crust topped with a creamy perfectly spice pumpkin filling and it's topped with a tempting crisp crumble. Everyone will love it!
Provided by Jaclyn
Categories Dessert
Time 2h15m
Number Of Ingredients 27
Steps:
- For the crust:
- In a mixing bowl whisk together flour, sugar and salt. Add cold butter then using a long pronged fork or pastry curtter, cut butter into flour mixture until mixture resembles coarse crumbs with some pats of butter throughout. 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. You can gently knead just a couple of times if needed). Drop mixture onto a sheet of plastic wrap then press and shape into about a 5 to 6-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 refrigerator and chill 10 minutes while preparing filling.
- For the filling:
- In a mixing bowl whisk together granulated sugar and cornstarch then add cream cheese, cinnamon, ginger, nutmeg and cloves and using an electric hand mixer, beat mixture until smooth. Scrape down bowl then mix in brown sugar and salt, then mix in eggs and egg yolk. Blend in pumpkin and vanilla, then mix in half and half. Pour mixture into pie crust. Bake 30 - 35 minutes until edges are starting to set (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 25 - 30 minutes longer or until filling is set (a toothpick should come out clean from center). Cool completely at room temperature, then chill in refrigerator 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.
- Recipe Source: Cooking Classy
Nutrition Facts : Calories 510 kcal, Carbohydrate 56 g, Protein 5 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 135 mg, Sodium 265 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
STREUSEL-TOPPED PUMPKIN PIE
A crunchy oat topping complements every bite of creamy pumpkin pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
- Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
- Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 32 g, TransFat 0 g
STREUSEL PUMPKIN PIE
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. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 pies (8 servings each).
Number Of Ingredients 14
Steps:
- 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 one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, 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 pastry 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.
Nutrition Facts : Calories 355 calories, Fat 17g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 280mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
BANANA STREUSEL PIE
I obtained this recipe from my mom, who is a great cook. It's been in the family for years. We usually serve it at holiday meals - it's always a crowd-pleaser.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Line the unpricked pastry shell with a double thickness of foil. Bake at 450° for 10 minutes. Remove the foil and bake 2 minutes more or until pastry is golden brown; set aside. Reduce heat to 375°. , In a small saucepan, combine the sugar, cinnamon and cornstarch. Stir in the pineapple juice, lemon juice and zest. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Remove from heat. Fold in bananas; pour into crust. , For streusel, in a small bowl, combine the flour, brown sugar, nuts and cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over the filling. , Cover edges of pie loosely with foil. Bake at 375° for 40 minutes or until topping is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 396 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 179mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 3g fiber), Protein 3g protein.
WALNUT-STREUSEL PUMPKIN PIE
I'm a fan of streusel topping, cream cheese desserts and pumpkin pie, so I combined them in one beautiful recipe. - Deborah Paulson, Deer Park, Washington
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 10 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer., In a small bowl, combine the first 5 topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning. , Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 50-60 minutes longer. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.
Nutrition Facts :
STREUSEL TOPPED PUMPKIN PIE
Steps:
- HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
- BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
- REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
- BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.
BANANA-INFUSED PUMPKIN PIE
I love taking decadent treats and turning them into healthy nutritional powerhouses that allow you to enjoy your dessert without the guilt. Here is my favorite dessert: pumpkin pie. Over the years, I have experimented with many different recipes, and this maple-sweetened, banana-infused version with a graham cracker coconut crust, which takes minutes to prepare, is always a crowd pleaser. Simply place all the ingredients in a blender to purée, and pour the filling into the prepared pie crust. Since this recipe is full of foods like pumpkin, banana, eggs and cinnamon, you, or your guests, won't feel guilty about having seconds.
Provided by Dawn Lerman
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Lightly grease a (9-inch) pie dish and set aside.
- Make the graham cracker crust. In a small mixing bowl, mix the graham cracker crumbs, coconut flakes, sugar, and 1/8 teaspoon salt until combined. Add the coconut oil (or butter) and mix together until the crust begins to clump together and resembles a wet sand. Spread the crust out evenly in the pie dish and press it into the bottom and the sides. Bake the crust for 4 minutes or until slightly toasted. Transfer to a wire cooling rack while preparing the pumpkin filling.
- Position the baking rack in the middle and preheat the oven to 350 degrees. Combine the milk, pumpkin purée, bananas, maple syrup, eggs, vanilla extract, cinnamon, flax seeds, if using, and the remaining salt in a blender and mix on high speed until smooth.
- Pour the pie filling into the crust. Bake the pie for about 50 minutes to 1 hour, or until the pie looks soft but set, with a mostly firm center. Transfer the pie to a cooling rack and let cool for 2 hours. Serve immediately or refrigerate until needed. The pie filling will firm up as it cools.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 136 milligrams, Sugar 12 grams, TransFat 0 grams
BANANA PUMPKIN PIE WITH PINE NUT STREUSEL TOPPING
A lighter version than most pumpkin pies. I found the basic recipe many years ago in a Boston Newspaper. I've been tinkering with it ever since. It's very easy-use a prepared crust for convenience.
Provided by Allison MacKay
Categories Pie
Time 1h10m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees.
- Combine crumbs, sugar and butter or margarine.
- Press into 9" pie plate.
- Place pie crust on a baking sheet and set aside.
- Combine bananas, pumpkin, milk, egg, rum, sugar, and spices in a large bowl.
- Blend well.
- Set aside.
- Combine the flour, brown sugar, butter and pine nuts in a small bowl-rub to form crumbs.
- Set aside.
- Pour the pumpkin mixture into the crust.
- Bake at 400 degrees for 10 minutes-reduce heat to 350 degrees, and continue to bake for 30 minutes-sprinkle the streusel over the pie, continue 10-15 minutes, or till a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 431.4, Fat 19.6, SaturatedFat 9.6, Cholesterol 59, Sodium 267.1, Carbohydrate 59.9, Fiber 1.7, Sugar 38.9, Protein 6
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