Walnut-Streusel Pumpkin Pie |
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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I'm a fan of streusel topping, cream cheese desserts and pumpkin pie, so I combined them in one beautiful recipe. â Deborah Paulson, Deer Park, Washington Ingredients:
pastry for single-crust pie (9 inches) |
1 can (15 ounces) solid-pack pumpkin |
1 can (14 ounces) sweetened condensed milk |
1/2 cup sugar |
1/2 cup packed dark brown sugar |
2 eggs |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
cream cheese filling: |
1 package (8 ounces) cream cheese, softened |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
1 egg, lightly beaten |
topping: |
1/4 cup old-fashioned oats |
1/4 cup packed dark brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 tablespoons cold butter, cubed |
1/4 cup chopped walnuts |
Directions:
1. Line a 9-in. deep-dish pie plate with pastry; trim and flute edge. Refrigerate while preparing filling. In a large bowl, beat the pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust.
2. In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer.
3. In a small bowl, combine the first five topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning.
4. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until a knife inserted near the center comes out clean.
5. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold. Yield: 10 servings.
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