Pumpkin Pie with Streusel Topping

Happy Halloween! Hope you are having a spooktacular night. :) Tonight is my last post about anything pumpkin for a while, so rest assured, if you're getting a little sick of the halloween and pumpkin theme, it will be over as of tomorrow!

I made this pumpkin pie for Thanksgiving and it was a huge hit! The crust is made with whole wheat flour which really adds a depth of flavour and texture to the pie in a very unexpected way. The streusel topping adds a tasty crunch to the pie as well and was enjoyed by everyone - even the non-pumpkin pie eaters.

Whole Wheat Pie Crust

Recipe from Anna Olson

Ingredients:

• 1/2 cup plus 3 tbsp all-purpose flour
• 1/2 cup whole wheat flour
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 cup cool, unsalted butter
• 2 tbsp whisked whole egg
• 1 tbsp cold water
• 1 tsp white vinegar or lemon juice

Method:

1. In a food processor (or by hand) combine both flours, sugar and salt. Cut butter into small chunks and add to the flour, mixing until the mixture is crumbly. Whisk egg, water and vinegar together and add to the flour mixture. Mix until dough comes together. Shape dough into a disk, wrap in plastic and refrigerate at least one hour.
2. On a lightly floured surface, knead the pie dough slightly to soften, then roll out the dough into a circle just under 1/4 inch thick. Dust a nine inch pie plate with flour and place rolled pastry in the dish. Crimp the edges to make them look pretty. Chill the pie shell while preparing the filling.

Pumpkin Pie with Streusel Topping

Recipe from The Guy Can't Cook

Ingredients:

• 1 1/2 cups canned pumpkin
• 3 large eggs
• 1/2 cup packed brown sugar
• 2 tbsp cognac or bourban
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp grated nutmeg
• 1/2 tsp ground ginger
• 1/2 cup whipping cream
• 1/2 cup whole milk
• 1/4 tsp salt
• 1/4 cup packed brown sugar
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter, softened
• 1/4 cup finely chopped pecans

Method:

1. Preheat oven to 350F. Whisk together pumpkin, eggs, first brown sugar amount, cognac, cinnamon, cloves, nutmeg, ginger, cream, milk and salt in a large mixing bowl. If you want a really fluffy pie, separate the eggs. Add yolks to batter, then in a separate bowl beat the whites until they form stiff peaks. Gently fold the egg whites into the pumpkin mixture.
2. In a small bowl, combine all the topping ingredients. Mix with your hands until butter is incorporated with the sugar and flour and the mixture is crumbly. Set aside.
3. Pour filling into prepared pie shell. Bake for 40 minutes, then sprinkle with topping and continue to bake 15 minutes longer, until center is set and topping is browned (this time took about 20 minutes longer for my pie, so keep an eye on your pie and make sure the center is set before you take it out of the oven). Remove from oven and cool thoroughly before slicing.
4. Serve wedges of pie with a dallop of sweetened whipped cream or a small scoop of vanilla ice cream. A few slices of candied ginger make a nifty garnish too!

Well, thats the last of the pumpkin recipes for a while. For those of you in the USA, you can try this pie recipe out for your Thanksgiving, which I believe is coming up in a couple of weeks!

Happy Baking my Friends!