Pumpkin Pie With Streusel Topping Food

STREUSEL-TOPPED PUMPKIN PIE

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.

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 PIE WITH STREUSEL TOPPING

Steps:

• Whisk pumpkin and milk in large bowl until blended. Add dry pudding mixes and spice; stir 2 min. (Mixture will be thick.) Stir in half the COOL WHIP; spoon into crust.
• Refrigerate 4 hours or until firm. Meanwhile, microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until hot and bubbly, stirring after 1 min. Cool.
• Sprinkle nut mixture over pie. Serve topped with remaining COOL WHIP.

GINGER-STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling. , Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

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.

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.

PUMPKIN PIE WITH PECAN STREUSEL TOPPING

Steps:

• Pie Filling: Mix the pumpkin, egg yolks, milk, 1 1/2 tsp cinnamon, 1/2 teaspoons ginger.
• 1/2 teaspoons nutmeg, 1/2 teaspoons salt, and orange juice all together.
• Pie Topping: In a separate bowl, mix pecans, brown sugar, flour, 1/2 teaspoons cinnamon, 1/4 teaspoons nutmeg and butter.
• Make sure to bake your pie crust for 10 minutes in 425 degree oven before adding the pie filling and topping.
• Once pie crust is baked for 10 minutes, add pumpkin pie filling to pie shell and bake at 400 for 30 minutes.
• Reduce heat to 350 and bake another 30 minutes.
• Place pecan topping on pie and bake for another 15 minutes.
• Let cool before serving.

PUMPKIN CREAM CHEESE LAYER PIE WITH STREUSEL NUT TOPPING

Steps:

• Set oven to 350 degrees.
• Fit the prepared pie pastry into a 9-inch glass pie plate and flute edges as desired.
• For the cream cheese layer; in a large bowl beat the cream cheese with 1/3 cup sugar, egg and vanilla until smooth; pour into the prepared pie shell and chill for 30 minutes.
• For the pumpkin mixture; in a large bowl combine pumpkin puree with evaporated milk, 2 eggs, vanilla, 1/3 cups brown sugar, 1/3 cup white sugar, cinnamon, nutmeg, cloves and salt; mix until well combined.
• Pour the pumpkin mixture over the chilled cream cheese mixture in the pie shell.
• Cover the edges of the crust with foil to prevent excess browning.
• Bake for 25 minutes; remove the foil from edges and continue to bake for another 20 minutes.
• While the pie is baking combine 2 tablespoons flour with 2 tablespoons brown sugar in a small bowl; add in softed butter and mix until combined, then add in chopped nuts.
• After the pie has been in the oven for the last 20 minutes remove and sprinkle the streusal mixture evenly on top; return to oven and bake for 10-15 minutes more.

PERFECT PUMPKIN PIE WITH STREUSEL TOPPING

Steps:

• For 12-inch Dutch oven, let the coals heat up to about 400-425.
• With whire whisk, beat pumpkin, condensed milk, eggs, spices, and salt.
• Pour into crust.
• Bake 15 minutes.
• Remove enough coals to lower temperature to 350 and continue baking 35 to 40 minutes, or until knife inserted 1" from the crust comes out clean.
• Meanwhile, prepare streusel by combining brown sugar and flour.
• Cut in butter until crumbly.
• Stir in nuts.
• After pie has baked for 30 minutes at 350, sprinkle on top of pie.
• Bake 5 to 10 minutes longer.
• Cool, if desired.

STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
• In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
• Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
• Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.