Pumpkin Pie With Streusel Topping Shortbread Crust Recipes

STREUSEL PUMPKIN PIE

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.

STREUSEL-TOPPED PUMPKIN PIE

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.

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL

Steps:

• Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
• Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.

PUMPKIN PIE WITH STREUSEL TOPPING & SHORTBREAD CRUST

Steps:

• Preheat oven to 350°F.
• CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
• Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter.
• Add egg and cream, mixing on low speed til dough is just combined.
• Mold dough into a 1-inch-thick disk and wrap in plastic wrap.
• Refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
• FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time.
• Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
• Whisk in heavy cream and bourbon.
• STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
• Add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
• Stir in the walnuts and crystallized ginger.
• ASSEMBLE THE TART.
• Unwrap dough and let it warm up until it is pliable (5-15 minutes).
• Roll the disk into a 13 inch round and drape around a 10 inch tart pan.
• Pour the pumpkin mixture into the unbaked tart crust
• Scatter the struesel topping evenly over the pumpkin mixture.
• Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
• Let the tart cool for at least 2 hours before serving.
• Serve with lightly sweetend whip cream or with vanilla ice cream.