Best 2 Walnut Streusel Pumpkin Pie Recipes

Indulge in the symphony of flavors with our Walnut Streusel Pumpkin Pie, where autumn's essence meets culinary perfection. This delectable treat features a flaky, golden crust embracing a luscious pumpkin filling, crowned with a delectable streusel topping that adds a delightful textural contrast. But that's not all – discover a treasure trove of other tantalizing pumpkin-infused recipes within this article, from the classic Pumpkin Bread with its moist and tender crumb to the indulgent Pumpkin Cheesecake boasting a creamy, velvety texture. Unleash your inner baker and embark on a culinary adventure like no other!

Let's cook with our recipes!

WALNUT-STREUSEL PUMPKIN PIE

Walnut-Streusel Pumpkin Pie image

I'm a fan of streusel topping, cream cheese desserts and pumpkin pie, so I combined them in one beautiful recipe. - Deborah Paulson, Deer Park, Washington

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 24

Ingredients

Dough for single-crust pie
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1/2 cup sugar
1/2 cup packed dark brown sugar
2 large eggs
1 tablespoon all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
TOPPING:
1/4 cup old-fashioned oats
1/4 cup packed dark brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter, cubed
1/4 cup chopped walnuts

Steps:

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat 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 5 topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning. , Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 50-60 minutes longer. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.

Nutrition Facts :

PUMPKIN PIE WITH SPICED WALNUT STREUSEL

Pumpkin Pie with Spiced Walnut Streusel image

Categories Nut Dessert Bake Thanksgiving Walnut Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 17

Ingredients

1 Butter Pie Crust Dough disk
Streusel
1/3 cup all purpose flour
1/4 cup (packed) golden brown sugar
1 tablespoon minced crystallized ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons (1/4 stick) chilled unsalted butter, cut into cubes
1/3 cup walnuts, coarsely chopped
Pumpkin filling
1 15-ounce can pure pumpkin
1 cup sugar
1/2 cup (packed) golden brown sugar
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Sweetened whipped cream

Steps:

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
For streusel:
Mix flour, sugar, ginger, cinnamon, and nutmeg in medium bowl. Add butter; rub in with fingertips until coarse meal forms. Stir in nuts.
For pumpkin filling:
Whisk pumpkin, 1 cup sugar, and 1/2 cup brown sugar in medium bowl. Whisk in eggs 1 at a time. Whisk in melted butter and vanilla. Pour into prepared crust.
Sprinkle streusel over filling. Bake pie until streusel is golden and filling is set, about 45 minutes. Cool on rack at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve with sweetened whipped cream.

Tips:

For the best flavor, use fresh pumpkin puree. You can make your own by roasting a pumpkin and then pureeing it, or you can buy it canned.
Don't overmix the pie dough. Overmixing will make the dough tough.
Chill the pie dough for at least 30 minutes before rolling it out. This will make it easier to work with.
Be sure to preheat your oven before baking the pie. This will help ensure that the crust is cooked through.
Let the pie cool for at least 1 hour before serving. This will allow the flavors to meld and the pie to set.

Conclusion:

The walnut streusel pumpkin pie is a delicious and festive fall dessert. It's perfect for Thanksgiving or Christmas dinner. With its creamy pumpkin filling, crunchy walnut streusel topping, and flaky pie crust, this pie is sure to be a hit with everyone. So next time you're looking for a special dessert, give this walnut streusel pumpkin pie a try. You won't be disappointed.