Pumpkin craving alert! Luckily I had a huge can of it in the pantry yesterday. I used the recipe my mom has been making since who knows when, but this time I tried out a streusel topping. It makes it extra delicious!
Crust (Makes 2)
2 1/2 cups flour
3/4 teas salt
1/2 teas sugar
1/2 c + 2 tables oil
3 tables + 2 teas cold water
Combine flour, salt, sugar, and oil in a food processor. Add the cold water and pulse until dough is moistened and sticks together. Separate the dough into two equal pieces and set one aside. Flatten the other a bit on a piece of wax paper, and placing another piece of wax paper on top, roll with a rolling pin. Roll out from all sides to create a thin circle large enough to fill a 9" pie pan. Lift into the pan, patching up any rips and trimming off any excess over the sides. Repeat for the second pie crust.
3 1/2 cups pumpkin (one 29 oz can)
3 cups evaporated milk (two 12 oz cans)
1 1/4 cups sugar
1 teas salt
2 teas cinnamon
1 teas ginger
1/2 teas cloves
Preheat oven to 425F. Combine all with electric mixer, mixing until smooth. Divide evenly between the two prepared crusts and bake for 15 minutes at 425F. * Then lower the temperature to 350F and bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Also, if the pies are done they won't jiggle when moved.
*The streusel should be sprinkled on at this point.
Streusel (Original here)
2 tables flour
1/4 cup brown sugar
1 teas cinnamon
2 tables chilled butter, chopped
1/2 cup chopped walnuts
Combine flour, brown sugar and cinnamon. Cut in the butter until crumbly. Mix in walnuts and sprinkle evenly onto pies. Bake for remaining time.