Streusel Pumpkin Pie

By Cookie67

Ingredients

• 3/4 cup butter
• 2 cups all purpose flour
• 1/4 tsp salt
• 2/3 cup packed brown sugar
• 1/2 cup chopped pecans or walnuts
• 5 to 6 tbsp cold water
• 1 3/4 cups cooked and pureed fresh pumpkin or one 15-oz can pumpkin
• 1/2 cup granulated sugar
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 3 eggs, slightly beaten
• 1/4 cup dairy sour cream
• 1 cup half-and-half or light cream
• 1 tsp vanills

Details

Servings 10

Preparation

Step 1

1. For crust, in a heavy saucepan stir butter over medium heat just until it melts and turns golden brown. (Do not overheat; butter may continue to darken slightly as it cools) Remove from heat; set aside to cool.

2. In a medium bowl stir together flour and the first 1/4 tsp salt. Stir in the cooled browned butter until mixture resembles coarse crumbs.

3. For steusel topping, remove 3/4 cup of flour mixture; set aside. In a small bowl stir together the 3/4 cup flour mixture, half of brown sugar, and nuts. Set streusel mixture aside.

4. Sprinkle 1 tbsp of the cold water over remaining flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tbsp water at a time, until all dough is moistened. Form dough into a ball.

5. On lightly floured surface flatten dough. Roll from center to edges into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and flute edges high.

6. Preheat oven to 375 degrees. In a large bowl combine pumpkin, granulated sugar, 1/3 cup of the remaining brown sugar, pumpkin pie spice and remaining 1/4 tsp salt. Add eggs and sour cream. Beat lightly with a fork until just combined. Gradually stir in half-and-half and vanilla.

7. Place the pastry-lined pie plate on oven rack. Carefully pour pumpkin filling into pastry shell. To prevent overbrowning cover edge of pie with foil. Bake for 35 minutes. Remove foil. Sprinkle with streusel topping mixture. Bake about 20 minutes more or until a knife inserted near center comes out clean. Cool on wire rack.