Photo: Leigh Beisch; Styling: Dan Becker

YieldsMakes 10 to 12 servings
AuthorSharon L. Klein, Portland, Oregon,
Sharon Klein embellishes a classic pumpkin pie with a streusel topping, then overlaps pastry leaves around the edge and sets a few on top.

How to Make It

Step 1
1

Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.

Step 2
2

Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.

Step 3
3

Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.

Step 4
4

Set on a rack until cool to touch, about 2 hours. Cut into wedges.

Ingredients

 1/2 cup granulated sugar
 1/2 cup firmly packed dark brown sugar
 1 tablespoon all-purpose flour
 1 1/2 teaspoons ground cinnamon
 1/2 teaspoon ground nutmeg
 1/2 teaspoon salt
 1/4 teaspoon ground ginger
 1 can (15 oz.) pumpkin
 1 can (12 oz.) evaporated milk
 2 large eggs, beaten to blend

Directions

Step 1
1

Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.

Step 2
2

Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.

Step 3
3

Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.

Step 4
4

Set on a rack until cool to touch, about 2 hours. Cut into wedges.

Pumpkin Streusel Pie
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