Well I am gearing up to make pies for Thanksgiving this year. Over the weekend I practiced making a new crust and a new Pumpkin pie recipe. First, you must start with the crust. This is a delicious, no-trans-fat recipe that will melt in your mouth. I got the crust recipe from a friend at work--thanks Ruth. The pumpkin streusel I found at this website.
2 2/3 cup flour
1 1/2 tsp salt
2/3 cup OLIVE OIL (regular, not light tasting or extra virgin)
4-5 TB ice cold water
In a large bowl, combine flour and salt. Stir to incorporate. Then add your oil and 4 TB water. Mix to incorporate. Try not to overmix or it will make your dough dry and less flaky once cooked. If your dough looks dry, add UP TO 1 TB more water. Once everything is mixed in, cut ball of dough in half. Roll out one half between 2 pieces of plastic wrap. Using the plastic wrap, flip crust into pie pan. If you need a pre-baked crust (such as for a cream pie), bake at 475 degrees for 12-15 minutes.
Pumpkin Streusel Pie
1 can (16 ounces) pumpkin, or 2 cups puree
1 can (14 ounces) sweetened condensed milk
2 eggs, beaten
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Heat oven to 400°. In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt; blend well.
Pecan Streusel Topping
1/2 cup firmly packed light brown sugar
1/8 cup white sugar
1 tsp vanilla
1/2 cup flour
1/2 cup firm butter (I thought this was too much, my mixture never got crumbly so I would suggest starting with 1/3 c butter)
1/4 cup chopped pecans
1/4 cup macadamia nuts chopped
1/2 cup coconut (sweetened flaked shredded)
Streusel topping: Combine brown and white sugars, vanilla, and flour; cut in the butter until crumbly. Stir in chopped pecans, macadamia nuts, and coconut. Set aside. (I used chopped walnuts and almonds and it was still yummy).
Pour pumpkin mixture into the unbaked pastry shell. Place a rack in the middle of your oven and one a step or two higher. You want the pie to fit on either rack because you are going to move it to the top rack at the end of baking.
Bake for 15 minutes on middle rack.
Reduce oven temperature to 350°. Bake for 25 minutes longer.
Next sprinkle streusel topping over pie. Move to higher rack and continue baking at 350° for about 15 to 20 minutes longer, or until golden brown and the filling is set.
I had several people who are not Pumpkin pie lovers tell me this pie was not too pumpkiny. They really enjoyed it. Delicious with ice cream or whipped cream. Enjoy!