Best 7 Pumpkin Pie With Streusel Topping Shortbread Crust Recipes

STREUSEL PUMPKIN PIE

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 one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, 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.

STREUSEL-TOPPED PUMPKIN PIE

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.

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL

Steps:

• Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
• Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.

STREUSEL TOPPED PUMPKIN PIE

Steps:

• HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
• BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
• REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
• BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.

PUMPKIN PIE WITH STREUSEL TOPPING

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl mix together the pumpkin, condensed milk, egg yolks, 1 teaspoons cinnamon, nutmeg, ginger, and salt.
• In a large bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.
• Pour into the unbaked pie shell. Bake in the preheated oven for 15 minutes.
• While the pie is baking prepare the streusel topping:.
• In a small bowl combine the flour, brown sugar, and 1 teaspoons cinnamon. Add the chilled butter and blend in with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
• Reduce the heat to 350 degrees. Bake an additional 40 minutes or until set.

PUMPKIN PIE WITH STREUSEL TOPPING & SHORTBREAD CRUST

Steps:

• Preheat oven to 350°F.
• CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
• Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter.
• Add egg and cream, mixing on low speed til dough is just combined.
• Mold dough into a 1-inch-thick disk and wrap in plastic wrap.
• Refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
• FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time.
• Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
• Whisk in heavy cream and bourbon.
• STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
• Add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
• Stir in the walnuts and crystallized ginger.
• ASSEMBLE THE TART.
• Unwrap dough and let it warm up until it is pliable (5-15 minutes).
• Roll the disk into a 13 inch round and drape around a 10 inch tart pan.
• Pour the pumpkin mixture into the unbaked tart crust
• Scatter the struesel topping evenly over the pumpkin mixture.
• Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
• Let the tart cool for at least 2 hours before serving.
• Serve with lightly sweetend whip cream or with vanilla ice cream.

GINGER-STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling. , Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.