STREUSEL-TOPPED PUMPKIN PIE
A crunchy oat topping complements every bite of creamy pumpkin pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 32 g, TransFat 0 g
WALNUT-STREUSEL PUMPKIN PIE
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
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 :
SKINNY PUMPKIN SPICE MUFFINS WITH WALNUT STREUSEL
These are everything you'd want a muffin to be: moist, dense, bursting with flavor, and topped with a tasty streusel. Optional: drizzle with powdered sugar mixed with milk for a touch of sweetness.
Provided by Christine Skari
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift together whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
- Combine pumpkin puree, egg whites, and egg in a large bowl; beat with an electric mixer until combined. Mix in white sugar, brown sugar, olive oil, and vanilla extract. Slowly add flour mixture to the pumpkin mixture, stirring until just combined. Fill the prepared muffin cups a little more than 1/2 full with batter.
- Combine brown sugar, diced butter, oats, walnuts, and flour for the streusel in a small bowl. Use a fork or your hands to combine until mixture resembles rough crumbs. Divide crumbs evenly amongst the muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 28.1 g, Cholesterol 9.4 mg, Fat 5.3 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 199.4 mg, Sugar 15.8 g
PUMPKIN PIE WITH WALNUT-OAT STREUSEL TOPPING
The delicious walnut streusel topping sets this pie apart from other pumpkin pie recipes! You can adjust the spices to taste. Prep time does not include making the pie pastry. Use a deep-dish 10-inch pie plate for this.
Provided by Kittencalrecipezazz
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 375 degrees (set oven rack to bottom position).
- To make the topping; in a bowl combine all the ingredients, then mix until crumbly; set aside.
- For the pie; in a large bowl mix together the sugars, flour, cinnamon, nutmeg, salt and ginger; add in the pumpkin puree, evaporated milk and eggs; whisk until well blended.
- Pour the mixture into unbaked pie shell; sprinkle the prepared streusel evenly over the filling.
- Bake bottom oven rack for about 35-40 minutes or until center barely jiggles when the pan is gently shaken.
- Set on a rack for about 2 hours, then cut into wedges.
Nutrition Facts : Calories 676.3, Fat 31.8, SaturatedFat 11.6, Cholesterol 107.3, Sodium 520.8, Carbohydrate 89.8, Fiber 3.6, Sugar 53.6, Protein 12.1
PUMPKIN PIE WITH SPICED WALNUT STREUSEL
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
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.
WALNUT PUMPKIN PIE
A slight twist on the traditional pumpkin pie.
Provided by Jackie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 59.4 g, Cholesterol 47.5 mg, Fat 22.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 7 g, Sodium 410.3 mg, Sugar 45.8 g
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