Zutaten für Pumpkin Pie With Streusel Topping Shortbread Crust
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 1 tablespoon orange zest
- 1 teaspoon + a pinch salt
- 1.5 cups (3 sticks) cold unsalted butter
- 1 large egg yolk
- 1 cup 2 tablespoons heavy cream
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 2.5 cups total sugar (granulated and brown)
- .75 cups packed brown sugar
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- .5 teaspoon ground cloves
- 2 tablespoons bourbon
- .5 cup chopped walnuts
- .25 cup crystallized ginger
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Pie With Streusel Topping Shortbread Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Pumpkin Pie With Streusel Topping Shortbread Crust
- Preheat oven to 350°F (175°C).
- **Make the Crust:** In a large bowl, combine 2 cups all-purpose flour, ½ cup granulated sugar, 1 tablespoon orange zest, and ½ teaspoon salt. Mix on low speed for 30 seconds.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 1 large egg yolk and 2 tablespoons heavy cream, mixing on low speed until the dough just comes together.
- Form the dough into a 1-inch thick disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 1 week).
- **Make the Filling:** In a large bowl, whisk together 1 (15-ounce) can pumpkin puree, 2 large eggs, 1 cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Whisk in 1 cup heavy cream and 2 tablespoons bourbon.
- **Make the Streusel Topping:** In a food processor or bowl, combine ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt.
- Cut in ½ cup (1 stick) cold unsalted butter until the mixture is crumbly.
- Stir in ½ cup chopped walnuts and ¼ cup crystallized ginger.
- **Assemble & Bake:** On a lightly floured surface, roll out the chilled dough into a 13-inch circle.
- Carefully transfer the dough to a 10-inch tart pan with a removable bottom.
- Pour the pumpkin filling into the crust.
- Sprinkle the streusel topping evenly over the filling.
- Bake for 50-60 minutes, or until the topping is golden brown and the center is set.
- Let the pie cool completely on a wire rack for at least 2 hours before serving.
- Serve with lightly sweetened whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
139 g
Sugar
1450g
Fat
933g
Carbs
219g
