Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 /4 cups all purpose flour

  3. 1/2 tbsp. sugar

  4. 1/2 tsp. salt

  5. 1/2 cup cold butter, diced

  6. 3 tbsp. ice water plus additional if necessary

  7. Filling:

  8. 420 g can pumpkin puree

  9. 1 cup sugar

  10. 1/2 cup brown sugar

  11. 3 large eggs

  12. 1/2 cup melted butter

  13. 1 tsp. vanilla extract

  14. Streusel:

  15. 1/3 cup all purpose flour

  16. 1/4 cup brown sugar

  17. 1/2 tsp. ground ginger

  18. 1 tsp. ground cinnamon

  19. 1/4 tsp. ground nutmeg

  20. 2 tbsp. cold butter, diced

  21. 1/2 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Combine flour, sugar and salt in a food processor. Pulse to blend. With processor running, add diced butter and blend until just incorporated. Add water and blend until dough forms a ball, adding additional water by teaspoonfuls if dough is too dry. Gather up dough and flatten to a disc. Wrap tightly and refrigerate at least 1 hour before using.

  3. Preheat oven to 375 degrees. Roll out dough to a 12 inch round and fit into a 9 inch glass pie dish. Trim overhang and crimp dough edges. Poke the bottom of the crust all over with a fork. Freeze crust 15 minutes. Line the inside of the crust with foil and fill with pie weights or dried beans. Bake crust about 15 minutes until set. Remove weights and foil. Bake crust an additional 5 minutes until edges are browned.

  4. For Filling:

  5. Whisk together pumpkin, sugar and brown sugar in a medium bowl. Whisk in eggs one at a time. Whisk in melted butter and vanilla. Pour the filling into the prepared crust.

  6. For Streusel:

  7. Combine flour, sugar, ginger, cinnamon and nutmeg in a medium bowl. Add butter and rub with your fingers until coarse crumbs form. Stir in walnuts. Sprinkle the streusel evenly over the filling. Bake pie about 45 minutes until filling is set and streusel is golden. Transfer pie to a rack and cool completely.


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