“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.
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.
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.