12/6/14

Foodie Friday-- Walnut Streusel Pumpkin Pie

 
 I've been really busy making the various fillings for my Christmas candy. Fillings are finally made. Christmas decorations are up. And now, I can finally catch up on my blog posts before I start the candy molding process on Monday.


Walnut Streusel Pumpkin Pie


Pastry for single-crust pie (9-in.)

Pumpkin filling: 
 
1 can (15 oz.) solid-pack pumpkin
1 can (14 oz.) sweetened condensed milk
½ cup sugar
½ cup dark brown sugar, packed
2 eggs
1 Tbls. flour
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger

Cream cheese filling:

1-8 oz. pkg. cream cheese, softened
¼ cup sugar
½ tsp. vanilla extract
1 egg, slightly beaten 

Topping:

¼ cup old-fashioned oats
¼ cup dark brown sugar, packed
2 Tbls. flour
¼ tsp. cinnamon
¼ tsp. nutmeg
2 Tbls. cold butter, cubed
¼ cup chopped walnuts 

Pre-heat oven to 400 degrees. Line a 9-inch deep-dish pie plate with pastry: trim and flute edge. Refrigerate while preparing filling.

In a large bowl, beat pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust.

In another bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer.

In a small bowl, combine the first five topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling.

Cover edge of crust with foil to prevent overbrowning.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50-60 minutes longer, or until a knife inserted near the center comes out clean.

Remove foil. Cool on wire rack. Refrigerate covered, until cold.

Tips & tricks:

·         I got none. Sorry.

·        Okay, you can buy pie crust in the freezer section or you can make your own. I made a Pâte Brisée from a Martha Stewart recipe that I happened to have. Just google ‘pie crusts’ and you will get a plethora of selections.

·         If you do make your own crust don’t be afraid to add enough ice water. Yes, too much is a problem, but too little makes for a dry, crumbly crust.

·         The key is to have the fat in miniscule amounts that it causes a ‘mini-pocket’ to form from the melted fat when the crust is cooking. This helps the flakiness of the crust. Overwork the crust, or allow your hot hands to melt the fat pre-baking will result in a tough crust from the overworked flour.

·         I wasn’t much of a fan of this pumpkin pie, but then again, I’m not much of a fan of ANY pumpkin pies, which is why I usually try to make a pumpkin cheesecake!

 Enjoy!

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