Spiced Pumpkin Pie With Chocolate Pinon Nut Streusel Recipes

STREUSEL PUMPKIN PIE

Steps:

• 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

STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
• Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
• Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

SPICED PUMPKIN PIE

Steps:

• Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.

WALNUT-STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer., In a small bowl, combine the first 5 topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning. , Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 50-60 minutes longer. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.

STREUSEL PUMPKIN PIE

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.

STREUSEL TOPPED PUMPKIN PIE

Steps:

• HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
• BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
• REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
• BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.

CHOCOLATE PINON COOKIES

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, in a medium size bowl, cream the butter and sugar. Stir in the vanilla, grated chocolate, and pine nuts. Mix in the flour and salt. Chill the dough.
• When ready to bake, roll out the dough, on a floured surface, to a 1/4 inch thickness. Cut out the cookies with a 2inch round cookie cutter. Gather the scraps together and reroll the dough to cut out more cookies. Place slightly apart on a nonstick baking sheet.
• Bake for 10 minutes, or until the cookies are dry and firm. When cool, dust the cookies with the powdered sugar.

CHOCOLATE PUMPKIN PECAN PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
• Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
• Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
• Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
• Bake in the preheated oven until pie is set, 55 to 65 minutes.

PUMPKIN PIE WITH SPICED WALNUT STREUSEL

Steps:

• Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
• Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
• For streusel:
• Mix flour, sugar, ginger, cinnamon, and nutmeg in medium bowl. Add butter; rub in with fingertips until coarse meal forms. Stir in nuts.
• For pumpkin filling:
• Whisk pumpkin, 1 cup sugar, and 1/2 cup brown sugar in medium bowl. Whisk in eggs 1 at a time. Whisk in melted butter and vanilla. Pour into prepared crust.
• Sprinkle streusel over filling. Bake pie until streusel is golden and filling is set, about 45 minutes. Cool on rack at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve with sweetened whipped cream.