Pumpkin Pie with Streusel Topping

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Pumpkin pie – it is one of those Thanksgiving staples that is so classic that it often gets ignored on the dessert table. It is passed over en route to a towering slice of your aunt’s, cousin, or in-laws latest creation. I refuse to let that happen this year!

Given Pumpkin Pie is relatively unheard of on British menus, this pie will be given its due justice and deservingly so, highlighted on my Thanksgiving menu.  On a particularly biased taste test with colleagues at work, this recipe came out on top (though just barely) over apple pie and a chocolate hazelnut tart.  I think they were initially pretty skeptical of the pie as the vegetables in dessert trend hasn’t quite made it here. It’s a sad day here when you have to eat zucchini (ie courgette) in a form other than sweetened in zucchini bread.
Despite the fact that no one here seems to have tried this before, canned pumpkin puree was surprisingly easy to find!

This recipe is from the Sunset Cookbook , originally created by Sharon Klein.

Pumpkin Pie with Streusel Topping  

Ingredients

For the pie filling:

1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
2 large eggs, beaten to blend
Pre-made pastry dough, pressed into a 10-inch pie tin.

For the Streusel Topping:

1/2 cup firmly packed light or dark brown sugar
1/2 cup rolled oats
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1/4 cup (1/8 lb.) butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Method

Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.

Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.

Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.

Set on a rack until cool to touch, about 2 hours.