Cinnamon Streusel Topped Pumpkin Pie Food

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.

CINNAMON STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Preheat oven to 375.
• To prepare filling: Combine 1st 8 ingreds in large bowl; stir with a whisk.
• Crust: Roll dough to an 11 inch circle. Fit into a 9" pie plate coated with spray. Fold edges under and flute.
• Streusal: Lightly spoon flour into a dry measure;level with knife. Combine flour and next 5 ingreds in a bowl. Cut in butter with a fork or fingertips til crumbly. Sprinkle with water, tossing with a fork just til lightly moistened.
• Pour pumpkin mixture into crust; sprinkle with steusal. Place pie on baking sheet. Bake at 375 for 50 min or tl knife inserted in center comes out clean. Cool on wire rack.

STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Preheat oven to 425.
• With mixer or wire whist, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt. Pour into crust bake 15 minutes meanwhile, combine sugar, flour and 1/2 teaspoons.
• cinnamon; cut in butter until crumbly.
• Stir in walnuts.
• Remove crust from oven.
• Reduce oven to 350.
• Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool.
• Serve warm or at room temperature. Refrigerate leftovers.
• TIP: Top with whipped cream if desired.

CINNAMON STREUSEL-TOPPED PUMPKIN BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
• In medium bowl, stir 1 cup cereal, 4 cups flour, the pumpkin pie spice, baking soda and salt; set aside.
• In large bowl, beat granulated sugar and 3/4 cup butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Beat in eggs, water and pumpkin just until blended. Stir in flour mixture. Pour into pans; spread evenly.
• In medium bowl, mix streusel topping ingredients using fork or pastry blender until crumbly. Sprinkle evenly over batter in pans; press slightly.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

CINNAMON PIE

Steps:

• Preheat oven to 375°F.
• Mix first six ingredients together with wire whisk- batter will be slightly lumpy.
• The batter is very thin.
• Pour into unbaked 10" or 11" pie crust. If you do use a 9" make sure it is a deep dish. This fills the shell completely and this is normal.
• Bake approximately 45 minutes or until set. If you see that it is not setting up properly, cover crust with foil or crust protector and bake an additional 10-15 minutes until set.
• Let cool before cutting.

CINNAMON PIE

Steps:

• Preheat oven to 375 degrees.
• Mix all ingredients together with a whisk. Batter will be slightly lumpy.
• Pour into the shell and bake for 45 minutes or until set.

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.

PUMPKIN MUFFINS WITH CINNAMON STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
• Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
• Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
• Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
• Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.