Streusel Topped Pumpkin Pie
This Streusel Topped Pumpkin Pie is a your classic pumpkin pie with a streusel topping to make it a little fancier. Creamy filling with a sweet topping.
Ingredients
CRUST:
- 1 1/2 cups all-purpose flour, spooned into measuring cup and leveled with a knife
- 1/2 teaspoon kosher salt
- 1/2 tablespoon sugar, (if making a savory pie leave this out)
- 6 tablespoons cold unsalted butter, cut into pieces
- 3 tablespoons chilled vegetable shortening, cut into pieces
- 1/4 cup ice water
FILLING:
- 2 large eggs
- 1 cup packed brown sugar
- 1 (15 ounce) can pumpkin puree
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
STREUSEL TOPPING:
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup butter, softened
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 425 ℉.
- FOR THE CRUST: In the bowl of a food processor, add the flour, salt, and sugar. Pulse for a few seconds to blend. Add the butter and shortening to the bowl and pulse until the mixture has formed into pea sized balls. Slowly stream in the ice water as you pulse the food processor until a ball is formed. Press ball into a disc.
- Roll out on a slightly floured surface. Roll into a 12-inch circle. Place into a 9-inch pie pan and crimp the edge of the crust.
- FOR THE FILLING: In a large bowl, beat eggs until a pale light yellow. Mix with the brown sugar. Add the pumpkin, cream, vanilla, pumpkin pie spice, and salt. Mix until well combined. Pour into the pie crust. Bake for 10 minutes.
- FOR THE STREUSEL: While pie is baking make the streusel. Combine the flour, brown sugar, and pumpkin pie spice in bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans.
- After pie has baked for 10 minutes reduce oven temperature to 350℉. Bake 20 minutes. Remove pie from oven and top with the streusel topping. Bake for an additional 25-35 minutes or until center is set and a knife comes out clean. You make need to cover the crust with foil if it is browning too much. Cool completely on a wire rack. Chill in the fridge until ready to serve. Serve with whipped cream.