PUMPKIN PIE WITH A TWIST: CINNAMON-WALNUT STREUSEL TOPPING

Love pumpkin pie but feel like you are ready to try something new? Try this recipe with a special topping: cinnamon-walnut streusel! My mom introduced this recipe to me and I grew up eating pumpkin pie with streusel, and I definitely prefer it to plain pumpkin pie. I’ve baked it for other people and it’s such a hit that sometimes they request that I make it for Thanksgiving and even birthdays. Regular pumpkin pie is delicious, but this is even better!

This article was adapted from the recipe at this link:
https://turnto10.com/features/mmm-a-food-blog/walnut-strusel-pumpkin-pie.

For an extra treat, make whipped cream from scratch. Here is a recipe to try:
http://www.foodnetwork.com/recipes/alton-brown/whipped-cream-recipe-1957526.

Helpful hints: if you buy a premade crust, make sure to get a deep dish version. Also, the streusel is kind of a lot for one pie, so if you double the recipe, try making a single batch of the streusel and see if that’s enough.

Servings: 8

Crust Ingredients:
1 ½ cups all purpose flour
¼ tsp salt
½ cup unsalted butter cut into small pieces
¼ cup ice water

Streusel Ingredients:
¼ cup light brown sugar
⅓ cup flour
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp fresh ground nutmeg
½ stick butter, chopped and chilled
½ cup walnut pieces

Pumpkin Filling Ingredients:
1 can pumpkin filling (15 ounces)
1 cup white sugar
½ dark brown sugar
½ tsp ground cinnamon
¼ tsp fresh ground nutmeg
¼ tsp ground allspice
3 large eggs
1 stick butter, melted
1 tsp vanilla extract

Directions for the crust:

1. In a bowl, add the flour and salt. Using two forks, cut the butter into the flour until it resembles coarse meal. Add the water and quickly mix until the dough holds together. Do NOT knead. Water is variable so you might need to add more or less.

2. Wrap the dough in plastic wrap and chill for 30 minutes.

3. Roll the dough on a lightly floured surface and place in a 9” x ¼ ” deep pie plate. Crimp the edges for a single crust pie. Refrigerate for 1 hour.

4. Preheat the oven to 375 degrees F. Place a piece of aluminum foil in the pie shell.

5. Add some dry beans to the shell and bake for 15 minutes (beans will keep the crust from overcooking). Remove the foil, bake for 5 more minutes, then remove and cool.

Directions for the streusel:

1. In a bowl, mix the sugar, flour, ginger, and nutmeg.

2. Using your fingers, rub in the butter until it resembles coarse meal. Mix in the nuts and set aside.

For the pumpkin filling:

1. In a separate bowl, whisk the pumpkin until smooth.

2. Add the remaining ingredients and beat until smooth, by hand or with an electric mixer.

3. Pour the mixture into the pre-baked pie shell (or a store-bought pie crust shell). Sprinkle the streusel mixture on top and bake in an oven at 375 degrees F for 50 minutes or until golden.

4. Cool on a rack for 3 hours and serve (with whipped cream, if desired).