Streusel Pumpkin Pie
Recipe information
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Cooking:
20 min.
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Servings per container:
2
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Source:

Ingredients for - Streusel Pumpkin Pie

1. 2 cups all-purpose flour -
2. 1/4 cup finely chopped pecans -
3. 1 teaspoon salt -
4. 2/3 cup plus 1 tablespoon shortening -
5. 4 to 5 tablespoons water -
6. Filling: -
7. 1 can (30 ounces) pumpkin pie filling -
8. 1 can (14 ounces) sweetened condensed milk -
9. 1 large egg, lightly beaten -
10. Streusel Topping: -
11. 1/2 cup packed brown sugar -
12. 1/4 cup all-purpose flour -
13. 1/4 cup chopped pecans -
14. 1/2 teaspoon ground cinnamon -
15. 3 tablespoons cold butter -
16. Whipped cream, optional -

How to cook deliciously - Streusel Pumpkin Pie

1. Stage

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 each half of dough to a 1/8-in.-thick circle; transfer circles to two 9-in. pie plates; place crust in pie plates. Trim crusts and flute edges; set aside.

2. Stage

Combine pie filling, 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 crusts loosely with foil.

3. Stage

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.