Walnut Streusel Pumpkin Pie

By ackmayhew

Love pumpkin pie? Yours will stand out on the table with this recipe. A delicious cream cheese filling takes it up a notch, as do walnuts and streusel.

Ingredients

• CREAM CHEESE FILLING:
• Pastry for single-crust pie (9 inches)
• 1 (15 ounce) solid-pack pumpkin
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup sugar
• 1/2 cup packed dark brown sugar
• 2 eggs
• 1 tablespoon King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 egg, lightly beaten
• TOPPING:
• 1/4 cup old-fashioned oats
• 1/4 cup packed dark brown sugar
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cold butter, cubed
• 1/4 cup chopped walnuts

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

Line a 9-inch deep-dish pie plate with pastry; trim and flute edge. Refrigerate while preparing filling.

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

In another bowl, beat the 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 with foil to prevent over-browning.

Bake at 400°F for 15 minutes. Reduce heat to 350°F; bake 50-60 minutes longer or until a knife inserted near the center comes out clean.
Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.