Pumpkin pie with ginger streusel

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Chopped peeled fresh ginger
1⅓ cup All purpose flour
2 tablespoons Sugar
¼ teaspoon Ground cloves
¼ teaspoon Salt
¼ cup Chilled unsalted butter; cut into small
; pieces (1/2 stick)
¼ cup Chilled solid vegetable shortening; cut into small
; pieces
1 large Egg yolk
2 tablespoons Ice water; (or more)
1 can Solid pack pumpkin; (16-ounce)
1½ cup Whipping cream
3 larges Eggs
½ cup Sugar
¼ cup Packed golden brown sugar
1½ teaspoon Ground cinnamon
¼ teaspoon Ground allspice
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cloves
¼ teaspoon Salt
1 cup All purpose flour
½ cup Packed golden brown sugar
½ cup Coarsely chopped walnuts; (about 2 1/2 ounces)
¼ cup Finely chipped crystallized ginger
1½ teaspoon Ground ginger
½ cup Unsalted butter; cut into small
; pieces, room
; temperature (1
; stick)

Directions

CRUST

FILLING

TOPPING

For crust:

Place ginger in processor and process ;until minced. Add flour, sugar, cloves and salt; process to combine. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Mix yolk and 2 tablespoons water in small bowl. Add yolk mixture to flour and butter mixture; process just until mixture forms moist clumps. If dough is too dry, blend in more water by teaspoonfuls. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling.) Preheat oven to 350F. Roll out dough on floured surface to 12-inch-diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under crust. Crimp decoratively, forming high-standing rim (about ½ inch above rim of dish). Freeze crust for 15 minutes. Line crust with foil and then fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans and bake until crust is set and pale golden, about 10 minutes. Transfer crust to rack; cool completely.

For filling:

Whisk all ingredients in large bowl until combined. Pour into pie crust.

Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly.

Maintain oven temperature.

Meanwhile, prepare topping:

Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely.

Serves 8.

Bon Appetit November 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes