STREUSEL-TOPPED PUMPKIN PIE RECIPE - BETTYCROCKER.COM
A crunchy oat topping complements every bite of creamy pumpkin pie.
Provided by Betty Crocker Kitchens
Total Time 5 hours 50 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
- Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
- Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.
Nutrition Facts : Calories 380 , CarbohydrateContent 52 g, CholesterolContent 80 mg, FatContent 3 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 370 mg, SugarContent 32 g, TransFatContent 0 g
STREUSEL PUMPKIN PIE RECIPE: HOW TO MAKE IT
Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 2 pies (8 pieces each).
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll each half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Trim crust and flute edge; set aside. , Combine pie filling, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 355 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 47g carbohydrate (31g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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