This is my favorite pumpkin pie, ever!! With that said don’t you think you better try it? It is what pumpkin pie dreams are made of. It’s perfectly pumpkin-y, it has just enough spice, and the well textured streusel just takes it way over the top.
I’m all about a crumb topping on pie, it just adds so much more. You get more structure (I love the contrast next to the really creamy pumpkin filling), more flavor and more crunch (when it contains nuts like so). Pumpkin pie has always seemed a little boring to me but when you add the streusel and mix in a little cream cheese, it’s now complete.
For this pie I didn’t blind bake my crust, but if you’d like to feel free to do so. I’m torn with blind baking pie crust on a pie like this because I feel it cooks the edges too long and they become too dark and crisp (even when covered), but the bottom won’t have that delicious flake like the sides do if it’s not blind baked. So, do as you’d like there I can’t say there is one right or wrong way. It saves time not too though so that’s always a definite bonus.
Be sure to allow plenty of cooling time for this pie, about 2 hours room temp and 2 hours refrigerator. Also for optimum results with the crumb topping serve within 24 hours of preparing (for a crisp streusel)
If you plan on making a pumpkin pie this holiday season I highly recommend trying this one out, you won’t regret it!
- 1 1/4 cups all-purpose flour
- 1 Tbsp granulated sugar
- 1/4 tsp salt
- 8 Tbsp unsalted butter, cold and diced into 1/2-inch cubes
- 3 - 5 Tbsp ice water
- 1/4 cup granulated sugar
- 1 1/2 tsp cornstarch
- 4 oz cream cheese, softened well
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 cup packed light-brown sugar
- 1/4 tsp salt
- 2 large eggs
- 1 large egg yolk
- 1 (15 oz) can pumpkin puree
- 1 tsp vanilla extract
- 3/4 cup half and half*
- 1/2 cup all-purpose flour
- 2 Tbsp granulated sugar
- 2 Tbsp packed light-brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 4 Tbsp unsalted butter, cold and diced into 1/2-inch cubes
- 1/3 cup chopped pecans
- Sweetened whipped cream, for topping
- For the crust:
- In a mixing bowl whisk together flour, sugar and salt. Add cold butter then using a long pronged fork or pastry curtter, cut butter into flour mixture until mixture resembles coarse crumbs with some pats of butter throughout. Drizzle ice water into mixture one tablespoon at a time, while tossing with a rubber spatula and adding water just until mixture starts to come together (it shouldn't fully come together while mixing, don't overwork it, but when pressed together it should hold. You can gently knead just a couple of times if needed). Drop mixture onto a sheet of plastic wrap then press and shape into about a 5 to 6-inch round disk. Wrap with plastic wrap and refrigerate 30 minutes.
- Dust a work surface with flour then unwrap chilled dough and place on floured surface. Dust top with flour and roll out into an even 12-inch round (pinch together areas that crack on edges as rolling). Carefully fold dough in half then fold in half once more, carefully transfer dough to pie a 9-inch pie plate (I used regular not deep dish) and place tip of the triangle in center of pie plate and unfold dough to fit plate. Trim uneven edges (while still leaving about 1-inch overhang) and tuck overhang underneath and flute as desired**. Preheat oven to 375 degrees and transfer crust to refrigerator and chill 10 minutes while preparing filling.
- For the filling:
- In a mixing bowl whisk together granulated sugar and cornstarch then add cream cheese, cinnamon, ginger, nutmeg and cloves and using an electric hand mixer, beat mixture until smooth. Scrape down bowl then mix in brown sugar and salt, then mix in eggs and egg yolk. Blend in pumpkin and vanilla, then mix in half and half. Pour mixture into pie crust. Bake 30 - 35 minutes until edges are starting to set (meanwhile prepare crumble as directed below).
- Remove from oven and reduce oven temperature to 350. Sprinkle crumble evenly over top, cover crust edges with strips of foil to prevent excess browning and bake pie about 25 - 30 minutes longer or until filling is set (a toothpick should come out clean from center). Cool completely at room temperature, then chill in refrigerator 2 hours (I think this pie is best served chilled). Slice and serve with whipped cream. Store in refrigerator.
- For the crumble:
- In a mixing bowl whisk together flour, granulated sugar, brown sugar (break up clumps with fingertips as needed) cinnamon and salt. Add cold butter and using a long pronged fork, cut butter into mixture until it resembles small crumbs. Stir in pecans.
- Recipe Source: Cooking Classy
*I just used 1/4 cup + 2 Tbsp of each heavy cream and milk, since I already bought the heavy cream for the whipped cream topping. That way you don't have to buy both half and half and heavy cream if you already keep milk on hand. **Update 12/26/15 - I made this pie again today for Thanksgiving and I decided to blind bake the crust first because I'm becoming so picky about pie crust. It was the best pie I've ever made and everyone was raving about it and how good the crust was! The crust was perfectly flakey and delicious. If you'd like to do so with this recipe then shape the pie crust in the pie pan and freeze 10 minutes then line with foil in center, fill with 2 lbs of dry beans and bake in a preheated 400 oven in center of oven about 10 - 13 minutes - also keep the crust edges tented with foil the entire time this pie bakes (including the blind baking). Then remove beans and bake about 5 - 10 minutes longer until it's starting to appear partially dry. Then let cool and proceed to fill and bake as directed, but again don't forget to tent the crust edges with foil the entire time and they should end up perfectly browned in the end.