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Pumpkin Streusel Pie

Sunset

Photo: Leigh Beisch; Styling: Dan Becker

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Outstanding

Sharon Klein embellishes a classic pumpkin pie with a streusel topping, then overlaps pastry leaves around the edge and sets a few on top. If making the leaves, double the pastry recipe. Roll out half as directed for crust; roll other half into a 1/8-inch-thick round and use a cookie cutter to make shapes, or place a leaf on dough and cut around it with a small, sharp knife. If making pie up to 1 day ahead, cover and chill.

Yield: Makes 10 to 12 servings

Ingredients

Preparation

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.

Nutritional Information

Calories:
395 (43% from fat)
Protein:
7g
Fat:
19g (sat 8)
Carbohydrate:
51g
Fiber:
1.7g
Sodium:
278mg
Cholesterol:
66mg
Sharon L. Klein, Portland, Oregon, Sunset, NOVEMBER 2008