Streusel Topped Pumpkin Pie. A crunchy oat topping complements every bite of creamy pumpkin pie. Using refrigerated pie dough makes this luscious dessert a breeze to prepare. Look for the dough in the dairy section of your supermarket.
You can have Streusel Topped Pumpkin Pie using 28 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Streusel Topped Pumpkin Pie
- It’s of Crust.
- Prepare 1 1/4 cup of all-purpose flour.
- Prepare 1 tbsp of granulated sugar.
- It’s 1/4 tsp of salt.
- Prepare 6 tbsp of unsalted butter, cold, diced into 1/2" cubes.
- Prepare 2 tbsp of shortening, cold.
- It’s 2 of -4 Tbsp. ice water.
- You need of Filling.
- Prepare 1/4 cup of granulated sugar.
- Prepare 1 1/2 tsp of cornstarch.
- It’s 3/4 tsp of ground cinnamon.
- It’s 1/4 tsp of ground ginger.
- Prepare 1/4 tsp of ground nutmeg.
- It’s 1/8 tsp of ground cloves.
- It’s 2 of large eggs & 1 egg yolk.
- You need 1/2 cup of packed Brown sugar.
- You need 1/4 tsp of salt.
- Prepare 1 of - 15oz can pumpkin puree.
- You need 1 tsp of vanilla extract.
- Prepare 3/4 cup of half and half.
- Prepare of Streusel.
- Prepare 1/2 cup of all-purpose flour.
- You need 2 tbsp of granulated sugar.
- You need 2 tbsp of light brown sugar.
- It’s 1/4 tsp of ground cinnamon.
- You need 1/8 tsp of salt.
- It’s 4 tbsp of cold butter - cut in cubes.
- It’s 1/3 cup of chopped pecans.
I'm all about a crumb topping on pie, it just adds so much more. A crunchy oat topping complements every bite of creamy pumpkin pie. Refrigerated pie crust makes it easy! The filling is a traditional pumpkin pie filling — with all the familiar players of cinnamon, ginger, and nutmeg — but instead of using a can of sweetened The easy streusel topping has oats, butter, brown sugar, and spices, and would work with a handful of nuts to your liking.
Streusel Topped Pumpkin Pie instructions
Fir the crust : in a bowl whisk together flour, sugar, salt. Add cold butter & shortening. Using a fork cut butter into flour until mixture looks like coarse crumbs. Drizzle ice water into mixture 1 Tbsp. At a time until it starts to come together. Do not overmix. Press the dough together. Wrap into plastic wrap. Shape into 4 -5" round. Chill 30 minutes..
Dust work surface with flour. Roll into a 12" round. Carefully transfer dough into a 9" pie plate. Trim & flute. Preheat oven to 375º. Chill dough 10 minutes..
In a mixing bowl. Mix sugar & cornstarch , cream cheese, spices using a mixer . Mix until smooth. Scrape down. Add eggs, br. Sugar , salt. Mix together. Blend in half & half & pumpkin & vanilla. Pour mixturw into pie crust. Bake 35 minutes..
Meanwhile make the crumble. In a mixing bowl whisk together flour, sugar, br. Sugar , cinnamon, salt. Mix together. Add cold butter use a fork to cut butter into mixture intil it resembles small crimbs. Stir in pecans.After 35 minutes. Remove from oven. Sprinkle topping on top of pie..
Reduce oven to 350º. Bake another 25-35 minutes. Until toothpick comes out clean cool completely. Then chill 1-2 hours. Keep refrigerated..
This KETO PUMPKIN PIE starts with a traditional pie filling, but skips the crust! It gets topped off with a simple low carb streusel topping that you won't be able to resist! It's the perfect low carb holiday dessert and I think you'll love the thick, creamy pumpkin pie filling topped off with the simple streusel. Introducing my new obsession: Streusel Pumpkin Pie! Smooth, rich and flavourful pumpkin filling sits inside a buttery, flakey homemade pie crust and is topped with a crunchy pecan streusel topping.
