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Streusel-Topped Pumpkin Pie:
from Diana Kelly,
Rocklin, CA
This is my favorite pumpkin pie recipe.
I cook up our Halloween pumpkins sliced and in a pan with water at
350'F for 30-40 minutes and then peel and puree them in the Cusinart when cool. I freeze the puree in 2 cup portions for future use. Use
the defrosted (or never frozen) puree to make the pie. Fresh pumpkin tastes quite different from the canned pumpkin.
For pumpkin seeds soak the fresh seeds in cold water. Drain. Salt (kosher salt tastes best). Put on a tin. 300'F for 35-40 minutes.
(These are not used in the pie. Just eat them.)
Preheat oven to 425'F.
One flour or graham cracker Pie Crust
Flour Pie Crust Recipe: Mix 2 cups flour and 2 tsp. sugar. Cut in 7 Tblsp. butter.
Add 5 Tblsp. water. This makes two crusts or one really thick one. (I do this in the cusinart first)
Streusel Topping (I often double this for one pie.) Mix: 3/4 cup chopped pecans or walnuts (I like pecans) (I chop these in the cusinart and then add the next 3 ingredients and
mix them in the cusinart then cut the butter into it inthe cusinart. I set the streusel aside in a bowl and mix the rest of the ingredients
in the cusinart)
1/4 cup packed brown sugar 2 Tblsp. flour 1/2 tsp. ground cinnamon Cut in 2 Tblsp. cold butter
Mix well and pour into pie crust: 1 15 oz can pumpkin or 2 cups fresh cooked puree 1 14 oz can Eagle Brand Sweetened Condensed Milk (NOT Evaporated milk) 1 egg 3/4 tsp. ground cinnamon 1/2 tsp. each ground ginger and nutmeg
Bake 15 minutes at 425'F. Then reduce oven to 350'F and sprinkle the
streusel mixture over pie.
Bake another 40 minutes or until set.
Serve warm or room temperature with or without whipped cream on top.
