Maple Pumpkin Pie with Streusel

Maple Pumpkin Pie with Streusel

div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-Xg7G58OjBBs/UKv65YdWm4I/AAAAAAAABlA/C8CZzDlUTTY/s1600/pumpkin3.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="480" src="http://2.bp.blogspot.com/-Xg7G58OjBBs/UKv65YdWm4I/AAAAAAAABlA/C8CZzDlUTTY/s640/pumpkin3.jpg" width="640" //a/divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"This year I am not making Thanksgiving dinner.  I know....(gasps loudly)!  I am having a wonderful and exciting and special Thanksgiving with my Mom.  We are dressing up and heading to San Francisco for a wonderful dinner in a beautiful hotel!  Super excited!/divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"Even though I'm not cooking, I am still in baking mode!  I have put out an offering for all of my clients to purchase for their very own special Thanksgiving dinners.  My first offering is a beautiful freeform apple pie or galette.  You know it on my blog as "a href="http://thebakerbecky.blogspot.com/2012/01/apple-crunch-pie.html" target="blank"Apple Crunch Pie/a".  I am also offering this delicious Maple Pumpkin Pie with Streusel!  So excited!  This pie is beautiful AND delicious with a hint of maple in the pie and a fabulous streusel on top.  /divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"Hope you and your families are enjoying this holiday together and that your day is filled with yummy food and a lot of love!/divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"Happy Thanksgiving!/divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"bspan style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"Maple Pumpkin Pie with Streusel /spanspan style="font-family: Georgia, Times New Roman, serif;" adapted from /spana href="http://www.myrecipes.com/recipe/pumpkin-streusel-pie-10000001117810/" target="blank"span style="font-family: Georgia, Times New Roman, serif;"Sunset /spanMagazine/a/b/divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"bCrust:/b/divdiv class="separator" style="clear: both; text-align: left;"/divdiv class="separator" style="clear: both;"6 tablespoons very cold unsalted butter, cut into 1/2 inch pieces/divdiv class="separator" style="clear: both;"1 1/2 cups all-purpose flour/divdiv class="separator" style="clear: both;"1/2 teaspoon kosher salt/divdiv class="separator" style="clear: both;"1/2 tablespoon sugar/divdiv class="separator" style="clear: both;"5 tablespoons very cold vegetable shortening/divdiv class="separator" style="clear: both;"3-4 tablespoons ice water/divdiv class="separator" style="clear: both;"br //divdiv class="separator" style="clear: both;"Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes./divdiv class="separator" style="clear: both;"br //divdiv class="separator" style="clear: both;"Roll dough on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan and return to the refrigerator until filling is ready./divdiv class="separator" style="clear: both;"br //divdiv class="separator" style="clear: both;"bMaple Pumpkin Filling:/b/divdiv class="separator" style="clear: both;"/divdiv class="separator" style="clear: both;"1/4 cup granulated sugar /divdiv class="separator" style="clear: both;"1/4 cup firmly packed dark brown sugar /divdiv class="separator" style="clear: both;"3T - 1/4 cup maple syrup (depending on how sweet you like it)/divdiv class="separator" style="clear: both;"1 tablespoon all-purpose flour /divdiv class="separator" style="clear: both;"1 1/2 teaspoons ground cinnamon/divdiv class="separator" style="clear: both;"1/4 teaspoon ground nutmeg/divdiv class="separator" style="clear: both;"1/2 teaspoon salt/divdiv class="separator" style="clear: both;"1/4 teaspoon ground ginger/divdiv class="separator" style="clear: both;"1 can (15 oz.) pumpkin /divdiv class="separator" style="clear: both;"1 can (12 oz.) evaporated milk /divdiv class="separator" style="clear: both;"2 large eggs, beaten to blend /divdiv class="separator" style="clear: both;"br //divdiv class="separator" style="clear: both;"Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, maple syrup, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended./divdiv class="separator" style="clear: both;"br //divdiv class="separator" style="clear: both;"Pour mixture into unbaked 9-inch pie pastry in pan.  Bake for 25 minutes, then sprinkle walnut streusel evenly over filling. and return to oven.  Bake for an additional 45 minutes or until knife inserted in center comes out clean./divdiv class="separator" style="clear: both;"br //divdiv class="separator" style="clear: both;"Set on a rack until cool to touch, about 2 hours, chill until ready to serve/divdiv class="separator" style="clear: both;"br //divdiv class="separator" style="clear: both;"bWalnut Streusel:/b/divdiv class="separator" style="clear: both;"/divdiv class="separator" style="clear: both;"1/4 cup firmly packed light or dark brown sugar/divdiv class="separator" style="clear: both;"1/4 cup rolled oats/divdiv class="separator" style="clear: both;"1/4 cup chopped walnuts/divdiv class="separator" style="clear: both;"1/4 cup all-purpose flour /divdiv class="separator" style="clear: both;"1/2 teaspoon ground cinnamon/divdiv class="separator" style="clear: both;"1/8 teaspoon ground nutmeg/divdiv class="separator" style="clear: both;"1/4 cup butter, cut into cubes/divdiv class="separator" style="clear: both;"br //divdiv class="separator" style="clear: both;"In a bowl, combine all ingredients and cut butter into mix, using pastry cutter until crumbly./divbr /div class="separator" style="clear: both;"br //divdiv class="separator" style="clear: both;"br //divdiv class="separator" style="clear: both;"This recipe is shared on:/divdiv class="separator" style="clear: both;"a href="http://21stcenturyhousewife.com/index/Blog/Entries/2012/11/20TheHearthandSoulHopThanksgivingEdition.html" target="blank"b21st Century Housewife - The Hearth and Soul Hop/b/a/divdiv class="separator" style="clear: both;"a href="http://blogstew.net/foodfrenzy/#axzz1kQB0mzJX" target="blank"bFood Frenzy/b/a/divdiv class="separator" style="clear: both; font-weight: bold;"a href="http://www.chocolatechocolateandmore.com/2012/11/thursdays-treasures28.html" target="_blank"Chocolate Chocolate and More Chocolate - Thursdays Treasures/a/divbr /br /div class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"br //divbr /

Directions

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