Pumpkin Pie With Streusel Topping Shortbread Crust Recipes

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STREUSEL PUMPKIN PIE



Streusel Pumpkin Pie image

Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 pies (8 servings each).

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons water
1 can (30 ounces) pumpkin pie filling
1 can (14 ounces) sweetened condensed milk
1 large egg, room temperature, lightly beaten
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Steps:

  • Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.

Nutrition Facts : Calories 355 calories, Fat 17g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 280mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN PIE BARS



Pumpkin Pie Bars image

These bars are very easy to make and taste like pumpkin pie with a streusel topping. Serve with whipped cream, if desired.

Provided by Karin Christian

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 24

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
½ cup melted butter
3 eggs
3 cups pumpkin pie filling
⅔ cup milk
¼ cup white sugar
1 teaspoon ground cinnamon
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
  • Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
  • Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
  • Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
  • Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
  • Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.

Nutrition Facts : Calories 188.3 calories, Carbohydrate 28.3 g, Cholesterol 36.2 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 262.9 mg, Sugar 11.8 g

STREUSEL PUMPKIN CHEESECAKE BARS



Streusel Pumpkin Cheesecake Bars image

This recipe is a twist on pumpkin cheesecake with a yummy cinnamon streusel topping. Go ahead and make two, which will use the whole can of pumpkin pie filling and evaporated milk!

Provided by blair_amanda

Categories     Bar Cookie

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11

1 yellow cake mix
1/2 cup butter, melted
1/2 cup sugar
1/4 cup flour
4 teaspoons cinnamon
2 (8 ounce) packages cream cheese
1/2 cup sugar
2 eggs
15 ounces pumpkin pie mix
1 teaspoon pumpkin pie spice
2 1/2 ounces evaporated milk

Steps:

  • In large mixing bowl, combine cake mix and butter. Set aside 2/3 cup for topping. Press remaining crumb mixture into greased 13x9 dish.
  • In another mixing bowl, beat cream cheese and sugar. Spread over crust.
  • In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
  • Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
  • Bake 350° 45 minute or until golden brown. Cool for 1 hour. Refrigerate 2 hours or until chilled before cutting.

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL



Pumpkin Tart with Press-In Shortbread Tart Shell image

This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 11

1 can (15 ounces) solid-pack pumpkin
1 cup heavy cream
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
2 large eggs, lightly beaten
Press-In Shortbread Pie Crust
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
  • Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.

PUMPKIN SHORTBREAD DESSERT



Pumpkin Shortbread Dessert image

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 15 servings.

Number Of Ingredients 11

1-3/4 cups sugar, divided
1-1/2 cups all-purpose flour
1/2 cup cold butter
4 large eggs, lightly beaten
1 can (29 ounces) solid-pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 ounces each) evaporated milk
Whipped cream and additional ground cinnamon, optional

Steps:

  • In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan. , In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. , Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 260mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.

PUMPKIN PIE WITH STREUSEL TOPPING & SHORTBREAD CRUST



Pumpkin Pie With Streusel Topping & Shortbread Crust image

Make and share this Pumpkin Pie With Streusel Topping & Shortbread Crust recipe from Food.com.

Provided by Erica Vasta

Categories     Pie

Time 1h20m

Yield 1 pie, 1 serving(s)

Number Of Ingredients 26

2 cups unbleached flour (I use whole wheat)
1/3 cup granulated sugar
1 teaspoon orange zest (optional)
1/2 teaspoon salt
11 tablespoons unsalted butter, cut in cubes
1 egg, lightly beaten
1/4 cup heavy cream (I use milk)
2 cups pure solid-pack pumpkin
3 large eggs
1/2 cup sugar
1/4 cup dark brown sugar
2 tablespoons unbleached flour
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon salt
1/2 cup heavy cream (I use milk)
1/4 cup Bourbon (Jack Daniels also works)
3/4 cup unbleached flour or 3/4 cup wheat flour
1/3 cup sugar
1/3 cup dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter
3/4 cup walnut halves, toasted and chopped (optional)
1/4 cup crystallized ginger (optional)

Steps:

  • Preheat oven to 350°F.
  • CRUST- mix flour Sugar, orange zest, and salt in a bowl on low speed for 30 seconds.
  • Add butter on low speed until mixture looks crumbly (approx 3 minutes). I use a pastry cutter.
  • Add egg and cream, mixing on low speed til dough is just combined.
  • Mold dough into a 1-inch-thick disk and wrap in plastic wrap.
  • Refrigerate at least 1 hour or for up to a week (or freeze for up to a month).
  • FILLING - Place pumpkin into a bowl and whisk in the eggs one at a time.
  • Add both sugars, flour, ginger, cinnamon, cloves and salt and whisk about 30 seconds.
  • Whisk in heavy cream and bourbon.
  • STRUESEL TOPPING - Combine flour, both sugars, cinnamon, and salt in a food processor or bowl.
  • Add the butter and pulse (or cut) until butter has blended and mixture is crumbly.
  • Stir in the walnuts and crystallized ginger.
  • ASSEMBLE THE TART.
  • Unwrap dough and let it warm up until it is pliable (5-15 minutes).
  • Roll the disk into a 13 inch round and drape around a 10 inch tart pan.
  • Pour the pumpkin mixture into the unbaked tart crust
  • Scatter the struesel topping evenly over the pumpkin mixture.
  • Bake until the topping is evenly cooked and no longer looks set in the center (50-65 minutes).
  • Let the tart cool for at least 2 hours before serving.
  • Serve with lightly sweetend whip cream or with vanilla ice cream.

Nutrition Facts : Calories 5776.7, Fat 308.8, SaturatedFat 186.6, Cholesterol 1670.4, Sodium 3347.2, Carbohydrate 657.9, Fiber 13.1, Sugar 362.6, Protein 70.8

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Top Asked Questions

How do you make streusel topping for pumpkin pie?
Directions. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
How to make pumpkin pie with Press in crust?
Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust. Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes.
What's the best way to make pumpkin shortbread?
Directions In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Bake at 425° for 15 minutes. Cut into 15 squares.
How do you make pumpkin pie with condensed milk?
In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell. Bake for 15 minutes in the preheated oven.

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