PUMPKIN PECAN STREUSEL PIE
FOR THE PECAN CRUST:
2 cups all-purpose flour
1/4 cup finely diced pecans
1 teaspoon salt
2/3 cup plus 2 tablespoons vegetable shortening
4 to 5 tablespoons ice water, as needed
FOR THE FILLING:
2 (15-ounce) cans pumpkin puree
2 large eggs
2 (14-ounce) cans sweetened condensed milk
FOR THE STREUSEL TOPPING:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup unsalted butter, at room temperature
1/2 teaspoon ground cinnamon
TO PREPARE THE CRUST:
Combine the flour, pecans and salt in a medium mixing bowl. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, over crumb mixture, stirring it into the mix with a fork. Add enough of the ice water so that the dough almost cleans the bowl. Divide the dough in half, cover with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375 degrees F.
Roll out each portion of dough on a lightly floured work surface into an 11-inch circle. Fit each dough circle into the bottom of an 8-inch pie pan, trim and crimp the edges of the crust. Set aside.
TO PREPARE THE FILLING:
In a large mixing bowl, blend pumpkin, eggs and milk until smooth. Pour half of the mixture into each prepared pie shell.
TO PREPARE THE TOPPING:
Combine sugar, flour and pecans in a medium mixing bowl. Using your fingers or a fork, work in the butter until crumbly. Sprinkle half the streusel mixture over the top of each pie.
TO BAKE:
Place the pies on a baking sheet and bake until a cake tester inserted in the center comes out clean, 50 to 55 minutes.
Makes 2 (8-inch) single-crust pies
Source: All-American Desserts by Judith Fertig
FOR THE PECAN CRUST:
2 cups all-purpose flour
1/4 cup finely diced pecans
1 teaspoon salt
2/3 cup plus 2 tablespoons vegetable shortening
4 to 5 tablespoons ice water, as needed
FOR THE FILLING:
2 (15-ounce) cans pumpkin puree
2 large eggs
2 (14-ounce) cans sweetened condensed milk
FOR THE STREUSEL TOPPING:
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/4 cup unsalted butter, at room temperature
1/2 teaspoon ground cinnamon
TO PREPARE THE CRUST:
Combine the flour, pecans and salt in a medium mixing bowl. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, over crumb mixture, stirring it into the mix with a fork. Add enough of the ice water so that the dough almost cleans the bowl. Divide the dough in half, cover with plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375 degrees F.
Roll out each portion of dough on a lightly floured work surface into an 11-inch circle. Fit each dough circle into the bottom of an 8-inch pie pan, trim and crimp the edges of the crust. Set aside.
TO PREPARE THE FILLING:
In a large mixing bowl, blend pumpkin, eggs and milk until smooth. Pour half of the mixture into each prepared pie shell.
TO PREPARE THE TOPPING:
Combine sugar, flour and pecans in a medium mixing bowl. Using your fingers or a fork, work in the butter until crumbly. Sprinkle half the streusel mixture over the top of each pie.
TO BAKE:
Place the pies on a baking sheet and bake until a cake tester inserted in the center comes out clean, 50 to 55 minutes.
Makes 2 (8-inch) single-crust pies
Source: All-American Desserts by Judith Fertig
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Apple Crumb Pie (Martha Stewart)
- Turtle Pecan Pie with Chocolate Crust (using ice cream, no bake)
- Easy Apple Puff Pie (using apple halves and sweetened condensed milk)
- Traditional Chocolate Cream Pie (Argo Corn Starch recipe)
- Chocolate Peanut Butter Cookie Pie (using chocolate chip cookie dough)
- Chocolate Oatmeal Pie (baked)
- Coconut Custard Blender Pie
- Unbelievable Lemon Pie (using biscuit mix and sweetened condensed milk)
- Strawberry Rhubarb Pie - Thank you
- Cool Fruit Tart (Bisquick, 1985)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute