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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sharon Klein embellishes a classic pumpkin pie with a streusel topping, then overlaps pastry leaves around the edge and sets a few on top. Ingredients:
1/2 cup granulated sugar |
1/2 cup firmly packed dark brown sugar |
1 tablespoon all-purpose flour |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/4 teaspoon ground ginger |
1 can (15 oz.) pumpkin |
1 can (12 oz.) evaporated milk |
2 large eggs, beaten to blend |
10-inch pie pastry for a single-crust pie (for leaves, see notes above) |
walnut streusel |
Directions:
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.
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