Pumpkin Pie With Ginger Streusel
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Ginger (chopped peeled fresh)1 cup
All-Purpose Flour1 cup
Sugar1 tsp
Ground Cloves1 tsp
Salt1 large
Egg Yolk1.5 cups
Whipping Cream3 large
Egg1.5 tsps
Ground Cinnamon1 tsps
Ground Allspice1 tsp
Ground Nutmeg1.5 tsps
Ground GingerDirections:
1
For crust: Place ginger in processor and process ;until minced
2
Add flour, sugar, cloves and salt; process to combine
3
Using on/off turns, cut in butter and shortening until mixture resembles coarse meal
4
Mix yolk and 2 tablespoons water in small bowl
5
Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps
6
If dough is too dry, blend in more water by teaspoonfuls
7
Gather dough into ball; flatten into disk
8
Wrap in plastic; chill 1 hour
9
(Can be made 1 day ahead
10
Keep chilled
11
Soften dough slightly at room temperature before rolling
12
) Preheat oven to 350°F
13
Roll out dough on floured surface to 12-inch-diameter round
14
Transfer dough to 9-inch-diameter glass pie dish
15
Trim overhang to 1 inch
16
Fold edges under crust
17
Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish)
18
Freeze crust for 15 minutes
19
Line crust with foil and then fill with dried beans or pie weights
20
Bake crust 10 minutes
21
Remove foil and beans and bake until crust is set and pale golden, about 10 minutes
22
Transfer crust to rack; cool completely
23
Place ginger in processor and process ;until minced
24
Add flour, sugar, cloves and salt; process to combine
25
Using on/off turns, cut in butter and shortening until mixture resembles coarse meal
26
Mix yolk and 2 tablespoons water in small bowl
27
Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps
28
If dough is too dry, blend in more water by teaspoonfuls
29
Gather dough into ball; flatten into disk
30
Wrap in plastic; chill 1 hour
31
(Can be made 1 day ahead
32
Keep chilled
33
Soften dough slightly at room temperature before rolling
34
) Preheat oven to 350°F
35
Roll out dough on floured surface to 12-inch-diameter round
36
Transfer dough to 9-inch-diameter glass pie dish
37
Trim overhang to 1 inch
38
Fold edges under crust
39
Crimp decoratively, forming high-standing rim (about 1/2 inch above rim of dish)
40
Freeze crust for 15 minutes
41
Line crust with foil and then fill with dried beans or pie weights
42
Bake crust 10 minutes
43
Remove foil and beans and bake until crust is set and pale golden, about 10 minutes
44
Transfer crust to rack; cool completely
45
For filling: Whisk all ingredients in large bowl until combined
46
Pour into pie crust
47
Bake until skin begins to form on filling and filling begins to set, about 50 minutes
48
Remove from oven
49
Let pie stand 10 minutes to set slightly
50
Maintain oven temperature
51
Whisk all ingredients in large bowl until combined
52
Pour into pie crust
53
Bake until skin begins to form on filling and filling begins to set, about 50 minutes
54
Remove from oven
55
Let pie stand 10 minutes to set slightly
56
Maintain oven temperature
57
Meanwhile, prepare topping: Mix first 5 ingredients in medium bowl
58
Rub in butter with fingertips until mixture begins to form small clumps
59
Sprinkle topping over pie
60
Bake until pie is set and streusel is golden brown, about 25 minutes
61
Transfer to rack and cool completely
62
Mix first 5 ingredients in medium bowl
63
Rub in butter with fingertips until mixture begins to form small clumps
64
Sprinkle topping over pie
65
Bake until pie is set and streusel is golden brown, about 25 minutes
66
Transfer to rack and cool completely