Pumpkin Streusel Pie

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

• 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
• 10-inch pie pastry for a single-crust pie (for leaves, see notes above)
• Walnut streusel

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