Ingrédients pour Apple Butter Pumpkin Pecan Streusel Pie
- 1 (15 ounce) can pumpkin puree
- 1 cup apple butter
- 1¼ cups packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- ½ cup evaporated milk
- 1 (9-inch) unbaked pie crust
- ½ cup (1 stick) cold unsalted butter
- 1 cup all-purpose flour
- ½ cup chopped pecans
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Comment préparer Apple Butter Pumpkin Pecan Streusel Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup apple butter, ¾ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon salt, 2 large eggs, and ½ cup evaporated milk until smooth.
- Pour the pumpkin mixture into a 9-inch unbaked pie crust.
- Bake for 50-60 minutes, or until a knife inserted 2 inches from the center comes out clean. If the crust starts browning too quickly, cover the edges with foil.
- Meanwhile, prepare the streusel topping: In a medium bowl, cut together ½ cup (1 stick) cold unsalted butter, 1 cup all-purpose flour, ½ cup packed light brown sugar, and ½ cup chopped pecans until the mixture resembles coarse crumbs.
- Remove the pie from the oven and sprinkle the streusel topping evenly over the filling.
- Return the pie to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and the filling is set.
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
1109g
Fat
282g
Carbs
157g
