October 7, 2009

Why I love Fall.

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.

Pumpkin Pie
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
4 eggs

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.  


lala said...

oh...my goodness.

Meg said...

ooooooh :O