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Pumpkin Streusel Pie

Sunset
Pumpkin Streusel Pie
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

Member Ratings and Reviews

5 stars
thepiranha from An Unknown Location
I absolutely agree with the two previous reviewers. I'm not a huge fan of pumpkin pie, but this one rocks. The streusel topping is an absolute must. We make this pumpkin pie along with an apple or pear pie or crostade every Thanksgiving.10/13/09

5 stars
Bonney
I made this for the first time for Thanksgiving dinner and was so impressed, as was my family. I felt bad because my Mom always makes the pumpkin pie and since I made this, I'm getting requests to make it again next year! It was also very easy.12/18/08