Walnut Streusel Pumpkin Pie

What sets this Walnut Streusel Pumpkin Pie apart from others is the crust. Instead of slaving over the perfect pie crust, the pie sports a puff pastry shell. Yes, you can use a store-bought crust. However, the other feature of this recipe is there is more pie filling to crust ratio. I call that a good thing.

Make your own pumpkin puree – It’s easy!

I saw this recipe in a German Cooking Magazine. However the original is on the German version of the California Walnuts site. It calls for Hokkaido squash. I used homemade pumpkin puree instead which could not be easier to make. Pure pumpkin puree really makes a difference, especially in this Walnut Streusel Pumpkin Pie.

I buy pie pumpkins, place them whole on a baking sheet, then roast them at 400 degrees F for 40 minutes. They are done when easily pierced by a fork. Let them cool completely and the skin peels right off. Then, all you have to do is scoop out the seeds. Save these if you want to roast them later. Transfer the pumpkin flesh to a food processor and puree.

Part of the ease of making Walnut Streusel Pumpkin Pie is this wonderful Advanced Nonstick 9-Inch Round Cake Pan from Anolon. Full disclosure: I received this pan for free in a gift bag from an event awhile back. However, this is my first time using it. I pressed one puff pastry sheet into the pan. No grease or flour required. Consequently. the pie easily slid out of the pan. This is a dream for those of us who stress over de-panning a traditional pie crust. Additionally, the depth of this pan helped created the deep-dish effect.

For the Walnut Streusel Pumpkin Pie filling, there are just a few ingredients to deal with. Combine pumpkin puree, brown sugar, sweetened condensed milk, eggs, and pumpkin pie spice. Additionally, the crumb topping also takes only a few minutes to create. Combine flour, brown sugar, chopped raw walnuts and a few tablespoons of melted butter.

This pie is topped with a fluff of sweetened and spiced whipped cream. You’re welcome.

Print

Walnut Streusel Pumpkin Pie

Course Dessert

Cuisine American

Keyword Pumpkin Pie, Thanksgiving Recipes

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8

Author Lora Wiley-Lennartz

Ingredients

For the pie:

• 1 sheet puff pastry
• 2 +3/4 cups pumpkin puree
• 2/3 cup brown sugar
• 2 eggs
• 3/4 cup sweetened condensed milk
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• or 3+1/2 teaspoons pumpkin pie spice

For the streusel:

• 1/2 cup chopped walnuts
• 1/3 cup brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons melted butter
• 1/4 teaspoon ground cinnamon

For the topping:

• 1 cup heavy cream
• 1 tablespoon confectionary sugar
• 1 teaspoon pumpkin pie spice

Instructions

1. Directions:
2. Preheat the oven to 350 degrees F.

3. Line a 9-inch deep pie dish with the puff pastry. Crimp the edges with your fingers.

4. Use a fork to poke holes in the base of the crust at the bottom of the pan.

5. In a small bowl, whisk the spices together.
6. Beat the pumpkin puree and brown sugar together until combined.
7. Beat the eggs in one at a time.
8. Beat in the condensed milk.
9. Add the spices until just combined.
10. Pour the mixture into the prepared puff pastry crust.
    
11. Place all the streusel ingredients together in a bowl and mix until combined.
12. Sprinkle the streusel on top of the pie.
    
13. Place in the oven and bake for 45 minutes.
14. Check the pie after 30 minutes. If the top becomes too brown, cover with foil for the remaining bake time.
15. Remove from the oven and let cool in the pan.
16. Whip the cream together with the spice and sugar until stiff peaks form.
17. Serve with the sliced pie.

Like this Walnut Streusel Pumpkin Pie recipe? Also, check out some of these other dessert recipes perfect for Thanksgiving.