Fall Festival Recipe Exchange

My Friend Amy,” the tireless sponsor of, well, just about everything, is hosting a fall recipe exchange, with an emphasis on pumpkin. Links to other recipes will be available via Mr. Linky starting tomorrow on Amy’s blog. Check back on Mr. Linky often, as all recipes will not necessarily be posted on the same day.

pumpkins with fall leaves

I’m very into pumpkin, and very into streusel, and this recipe felicitously combines them both. It comes from my favorite magazine, Sunset (the November 2008 issue).

Pumpkin Streusel Pie


Yield: Makes 10 to 12 servings


1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
2 large eggs, beaten to blend

Walnut Streusel (recipe below or buy a box in the baking section of the grocery store)
10-inch pie pastry for a single-crust pie (recipe below or buy a pre-made crust)


1. Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.

2. Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.

3. Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.

4. Set on a rack until cool to touch, about 2 hours. Cut into wedges.

Walnut streusel

Yield: Makes about 2 cups

1/2 cup firmly packed light or dark brown sugar
1/2 cup rolled oats
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1/4 cup (1/8 lb.) butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

In a bowl, combine all ingredients and mix until crumbly.

10-inch Pie Pastry

1. In a bowl, mix 1 1/2 cups unbleached or regular all-purpose flour and 1/4 teaspoon salt. Add 1/4 cup (2 oz.) cold butter or margarine, cut into chunks, and 1/4 cup cold solid shortening, cut into chunks (or omit butter and use 1/2 cup shortening). With a pastry blender or your fingers, cut in the fats or rub with your fingers until mixture forms pea-size crumbs.

2. Sprinkle 3 tablespoons cold water over crumbs and mix with your hands until evenly moistened. Gently squeeze about 1/4 cup of the dough into a ball; if it won’t hold together, crumble lump back into bowl, sprinkle with 1 more tablespoon water, and mix again until evenly moistened.

3. With lightly floured hands, form dough into a ball. Dust ball lightly with flour; flatten into a round about 3/4 inch thick, pressing edges to make smooth.

4. On a lightly floured surface, with a lightly floured rolling pin, roll dough firmly but gently in short strokes from the center outward to form a round 1/8 inch thick and about 14 inches wide; lift and turn dough occasionally, dusting underneath with more flour. If edges split while rolling, press them back toward the center to make smooth.

5. Fold dough round in half, lift gently without stretching, and lay folded edge across the center of a 10-inch pie pan. Unfold and ease dough into pan. Trim edge evenly 1 inch beyond pan rim; reserve scraps for other uses or discard. Fold edge under itself flush with rim; flute decoratively. Cover crust and chill until ready to use.



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28 Responses to Fall Festival Recipe Exchange

  1. Sandy says:

    I love all the versions of pumpkin pie! My only problem is that I REALLY stink at making crusts. Just based on principle, I will not buy a store bought one, so I do struggle with the pies. It doesn’t stop me though! I definitely want to try this one!

  2. Yummy! Send some to Delhi!


  3. Julie P. says:

    Oh my goodness. I need to lose about five pounds and I don’t think this is the best time of the year to be doing that. That pie looks amazing!

  4. mari says:

    Yummy. That pie looks great.

  5. Staci says:

    I once stole a whole pumpkin pie from the dinner table during our huge family Thanksgiving dinner. I locked myself in my aunt’s bathroom and tried to eat it all!! I got caught…heck, I was only 7!!

  6. This sounds tasty! But I only have an 8″ pie pan. Do you think that would work?

  7. softdrink says:

    This is very Game Off of you.

  8. J.T.,

    With an 8-inch pie crust, I would say put the leftover goop in an oven-proof casserole dish and bake it along with the pie.


    One can’t be too successful being Game On during the continuous holiday season from Halloween to Christmas. Or at least, this one can’t!

  9. Ann says:

    I’m not a cook, so there’s no use pretending that I’m going to make this, but I will pass it on to a friend who was last week distraught because someone had come along in the night and stolen his largest pumpkin. Fortunately he still has enough left to get cracking on this.

  10. Nicole says:

    Wow! That looks delicious! Definitely have to try that out at some point.

  11. Stephanie says:

    I’m not a huge pumpkin fan. But it’s my sons favorite kind of pie. I think I’ll definitely have to try this one. Thanks!!

  12. Heather says:

    Oh my goodness, you make every part of the pie from scratch??? I love you! Next long weekend I have, this is going to be made at my house! Yum!

  13. This looks very good. I think I’m getting fatter just reading it. I didn’t know you could buy streusel all ready to go. You are my kind of cook.

  14. Do you make the crust with the little leaf cutouts?!? Fancy-schmacy!

    And what’s this nonsense about this being Game Off??! Pumpkin is a vegetable …

  15. Carol says:

    Ooh- this sounds delicious.

  16. Darlene says:

    Oh my, yum, yum and even yummier! Boy does this sound scrumptious.

  17. Margot and anyone else looking for a cobbler approach,

    I keep streusel-in-a-box around for dessert emergencies. I buy something called “Apple Crisp” by Concord Foods. It’s basically streusel. You can throw any kind of fruit or pumpkin pie mix in a pan, dump the streusel box mix on, and bake for 20 minutes. Works great!

  18. Beth F says:

    Now it is getting really hard to stick with my vow of eating only healthy things for another 6 weeks. Hummm, pumpkin and nuts are healthy, aren’t they?

  19. debnance says:

    It sounds wonderfully delicious, but I’m afraid it might be a little too hard for little ol’ me!

  20. Marie says:

    Pumpkin streusel sounds wonderful! A nice cup of coffee to go with it, please!

  21. Ti says:

    Remember how I said I wasn’t into sweets? Well I am not but pumpkin is where I draw the line. I LOVE pumpkin anything. Pie, bread, cookies, you name it. YUM!

  22. yummy!!!!!!! I want to try those at the links, too!

  23. Megan says:

    Wow — you know I’m all over this one! 🙂 Sounds fantastic! And pumpkin cobbler? Sure, I’ll take that, too!

  24. heidenkind says:

    Yum yum. The crust is really fancy, too. 🙂

  25. cipriano says:

    That picture is making me hungry.
    And ’tis exactly the season for such a treat!

  26. diane says:

    This sounds so yummy. Thanks so much for sharing the recipe.

  27. Trish says:

    I’ve had this post in my reader for weeks meaning to come by and comment. Each time I pass it I think –oh my gosh that looks SO good. So, looks so good. Printing out the recipe and saving it for a rainy day. 🙂

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