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
PUMPKIN CREAM CHEESE LAYER PIE WITH STREUSEL NUT TOPPING
Make and share this Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 350 degrees.
- Fit the prepared pie pastry into a 9-inch glass pie plate and flute edges as desired.
- For the cream cheese layer; in a large bowl beat the cream cheese with 1/3 cup sugar, egg and vanilla until smooth; pour into the prepared pie shell and chill for 30 minutes.
- For the pumpkin mixture; in a large bowl combine pumpkin puree with evaporated milk, 2 eggs, vanilla, 1/3 cups brown sugar, 1/3 cup white sugar, cinnamon, nutmeg, cloves and salt; mix until well combined.
- Pour the pumpkin mixture over the chilled cream cheese mixture in the pie shell.
- Cover the edges of the crust with foil to prevent excess browning.
- Bake for 25 minutes; remove the foil from edges and continue to bake for another 20 minutes.
- While the pie is baking combine 2 tablespoons flour with 2 tablespoons brown sugar in a small bowl; add in softed butter and mix until combined, then add in chopped nuts.
- After the pie has been in the oven for the last 20 minutes remove and sprinkle the streusal mixture evenly on top; return to oven and bake for 10-15 minutes more.
Nutrition Facts : Calories 704.9, Fat 44.1, SaturatedFat 17, Cholesterol 162.1, Sodium 511.1, Carbohydrate 67.7, Fiber 2.9, Sugar 43.2, Protein 12.1
PUMPKIN CREAM CHEESE STREUSEL PIE
This special pie--with its rich creamy base, spicey pumpkin layer, and nutty topping-- catapults the Thanksgiving standard into pumpkin-pie paradise. Top it off with whipped cream and nutmeg.
Provided by MrsStacy Casas
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Prepare and roll out pastry.
- (Or buy one).
- In small mixing bowl beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 slightly beaten egg, with electric mixer on low to medium speed until smooth.
- Chill in refrigerator for 30 minutes.
- Spoon into pastry or store bought pie crust.
- In a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg.
- Carefully pour over cream-cheese mixture.
- To prevent overbrowning, cover edge of the pie with foil.
- Bake in a 350 degree oven for 25 minutes.
- Remove foil.
- Bake for 25 minutes more.
- Meanwhile, combine the pecans, flour, the 2 tablespoons brown sugar, and butter.
- Sprinkle over the pie.
- Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean.
- Cool for 1 to 2 hours on a wire rack.
- Refrigerate within 2 hours; cover for longer storage.
Nutrition Facts : Calories 456.1, Fat 28.4, SaturatedFat 11.6, Cholesterol 123.5, Sodium 444.8, Carbohydrate 43.1, Fiber 2.4, Sugar 24.3, Protein 9.3
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.
CREAM CHEESE PUMPKIN PIE
This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.
Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
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
PUMPKIN-CREAM CHEESE PIE
One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
- In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
- Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 28 g, TransFat 2 g
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