PUMPKIN PIE WITH STREUSEL TOPPING & SHORTBREAD CRUST

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Pumpkin Pie With Streusel Topping & Shortbread Crust image

Make and share this Pumpkin Pie With Streusel Topping & Shortbread Crust recipe from Food.com.

Provided by Erica Vasta

Categories     Pie

Time 1h20m

Yield 1 pie, 1 serving(s)

Number Of Ingredients 26

2 cups unbleached flour (I use whole wheat)
1/3 cup granulated sugar
1 teaspoon orange zest (optional)
1/2 teaspoon salt
11 tablespoons unsalted butter, cut in cubes
1 egg, lightly beaten
1/4 cup heavy cream (I use milk)
2 cups pure solid-pack pumpkin
3 large eggs
1/2 cup sugar
1/4 cup dark brown sugar
2 tablespoons unbleached flour
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon salt
1/2 cup heavy cream (I use milk)
1/4 cup Bourbon (Jack Daniels also works)
3/4 cup unbleached flour or 3/4 cup wheat flour
1/3 cup sugar
1/3 cup dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter
3/4 cup walnut halves, toasted and chopped (optional)
1/4 cup crystallized ginger (optional)

Steps:

  • Preheat oven to 350°F.
  • CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
  • Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter.
  • Add egg and cream, mixing on low speed til dough is just combined.
  • Mold dough into a 1-inch-thick disk and wrap in plastic wrap.
  • Refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
  • FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time.
  • Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
  • Whisk in heavy cream and bourbon.
  • STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
  • Add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
  • Stir in the walnuts and crystallized ginger.
  • ASSEMBLE THE TART.
  • Unwrap dough and let it warm up until it is pliable (5-15 minutes).
  • Roll the disk into a 13 inch round and drape around a 10 inch tart pan.
  • Pour the pumpkin mixture into the unbaked tart crust
  • Scatter the struesel topping evenly over the pumpkin mixture.
  • Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
  • Let the tart cool for at least 2 hours before serving.
  • Serve with lightly sweetend whip cream or with vanilla ice cream.

Nutrition Facts : Calories 5776.7, Fat 308.8, SaturatedFat 186.6, Cholesterol 1670.4, Sodium 3347.2, Carbohydrate 657.9, Fiber 13.1, Sugar 362.6, Protein 70.8

Pak Shaheen
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This pie is so easy to make and it always turns out perfect. I've made it several times for parties and it's always a hit.


Udith Hwk
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This pie was a bit too dry for my taste. I think I would add more milk or cream to the filling next time.


angel and aaron
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I'm not a huge fan of pumpkin pie, but I really enjoyed this one. The streusel topping was especially delicious.


Valon Daci
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This pie is a bit time-consuming to make, but it's worth the effort. It's the perfect fall dessert.


Frisky
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I love that this recipe uses a shortbread crust. It's so much more flavorful than a traditional pie crust.


Chotoe Krishna
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This pie was a bit too sweet for my taste, but I think it would be perfect for someone who likes their desserts on the sweeter side.


Varun Bhatia
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This pie is so rich and decadent. It's perfect for a special occasion.


Nakasujja
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I'm not sure what I did wrong, but my pie didn't set properly. The filling was still liquidy after baking for the full time.


Heya Mondol
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This is my new favorite pumpkin pie recipe! It's so easy to make and it always turns out perfect.


Ranarehan Ranarehan
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I would definitely make this pie again. It was easy to make and it turned out great!


Charles Rizzo
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This pie was just okay. It wasn't bad, but it wasn't anything special either.


Summer Streeter
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I followed the recipe exactly, but my pie didn't turn out like the pictures. It was still tasty, but it wasn't as pretty.


Mercy Edna
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This pie was a disaster! The crust was burnt and the filling was runny. I'm not sure what went wrong.


backup system
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The crust was a little dry, but the filling was delicious. I would try a different crust recipe next time.


Chance Stella
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This pie was a little too sweet for my taste, but my family loved it. I would recommend using less sugar next time.


Binod Magar
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I'm not a huge fan of pumpkin pie, but this one was really good. The streusel topping was especially delicious.


George Nambaale
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The best pumpkin pie I've ever had! The crust was flaky and buttery, and the filling was perfectly spiced.


Elizabeth Fishback
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This pie is so easy to make, and it always turns out perfect. I've made it several times for potlucks and parties, and it's always a crowd-pleaser.


Rahmatullah Baratali
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I made this pie for my family and they loved it! The pumpkin filling was smooth and creamy, and the streusel topping was crunchy and delicious.


Katy Park
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This pumpkin pie was a hit at our Thanksgiving dinner! The streusel topping and shortbread crust were the perfect combination of sweet and flaky.