Walnut Streusel Pumpkin Pie
Pastry for single-crust pie (9-in.)
1 can (14 oz.) sweetened condensed milk
½ cup sugar
½ cup dark brown sugar, packed
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
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!