Cinnamon Streusel Topped Pumpkin Pie Food

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STREUSEL PUMPKIN PIE



Streusel Pumpkin Pie image

Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 pies (8 servings each).

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons water
1 can (30 ounces) pumpkin pie filling
1 can (14 ounces) sweetened condensed milk
1 large egg, room temperature, lightly beaten
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Steps:

  • Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.

Nutrition Facts : Calories 355 calories, Fat 17g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 280mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

STREUSEL-TOPPED PUMPKIN PIE



Streusel-Topped Pumpkin Pie image

A crunchy oat topping complements every bite of creamy pumpkin pie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h50m

Yield 8

Number Of Ingredients 12

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 eggs, beaten
1/2 cup granulated sugar
1 can (16 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup butter or margarine, softened

Steps:

  • Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
  • Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
  • Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 32 g, TransFat 0 g

CINNAMON PUMPKIN PIE



Cinnamon Pumpkin Pie image

This cinnamon pie recipe is a breeze to make. My daughter, Jessica, claims this is the best pumpkin pie she's ever eaten! -Jacqueline Deibert, Klingerstown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
1 cup sugar
4 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 cup 2% milk
Whipped cream, optional

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a small bowl, combine sugar, cornstarch, salt and cinnamon. In a large bowl, combine eggs, pumpkin and sugar mixture. Gradually stir in milk. Pour into crust. , Bake for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 326 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 337mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN PIE WITH STREUSEL TOPPING



Pumpkin Pie with Streusel Topping image

Whip up a delicious no-bake Pumpkin Pie with Streusel Topping. Made with cheesecake and topped with a crunchy walnut-streusel mixture, this Pumpkin Pie with Streusel Topping will delight pie lovers and bakers alike.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 9

1 cup canned pumpkin
1-1/4 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Cheesecake Flavor Instant Pudding
1 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/4 cup chopped walnuts
2 Tbsp. brown sugar
1 tsp. butter or margarine

Steps:

  • Whisk pumpkin and milk in large bowl until blended. Add dry pudding mixes and spice; stir 2 min. (Mixture will be thick.) Stir in half the COOL WHIP; spoon into crust.
  • Refrigerate 4 hours or until firm. Meanwhile, microwave nuts, sugar and butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until hot and bubbly, stirring after 1 min. Cool.
  • Sprinkle nut mixture over pie. Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 4.6903 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0.6851 g, Sugar 0 g, Protein 3 g

STREUSEL-TOPPED PUMPKIN PIE



Streusel-Topped Pumpkin Pie image

Make and share this Streusel-Topped Pumpkin Pie recipe from Food.com.

Provided by Cheryl Thebeau-Blev

Categories     Pie

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (15 ounce) can pumpkin
1 (8 ounce) can Eagle Brand Condensed Milk, sweetened
1 egg
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup brown sugar, firmly packed
2 tablespoons flour
2 tablespoons butter or 2 tablespoons margarine, cold
3/4 cup walnuts, chopped

Steps:

  • Preheat oven to 425.
  • With mixer or wire whist, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt. Pour into crust bake 15 minutes meanwhile, combine sugar, flour and 1/2 teaspoons.
  • cinnamon; cut in butter until crumbly.
  • Stir in walnuts.
  • Remove crust from oven.
  • Reduce oven to 350.
  • Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool.
  • Serve warm or at room temperature. Refrigerate leftovers.
  • TIP: Top with whipped cream if desired.

Nutrition Facts : Calories 504.4, Fat 26.8, SaturatedFat 8.8, Cholesterol 82.3, Sodium 441.4, Carbohydrate 60.3, Fiber 2.6, Sugar 48.4, Protein 11.3

CINNAMON STREUSEL-TOPPED PUMPKIN BREAD



Cinnamon Streusel-Topped Pumpkin Bread image

Make a spicy pumpkin bread with a boost of whole grain cereal in the bread and the crunchy streusel top.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 32

Number Of Ingredients 15

1 cup Cinnamon Burst Cheerios™ cereal, coarsely crushed
4 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
3/4 cup butter or margarine, softened
4 eggs
1/2 cup water
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup Cinnamon Burst Cheerios™ cereal, coarsely crushed
1/2 cup chopped pecans
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter or margarine, softened

Steps:

  • Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
  • In medium bowl, stir 1 cup cereal, 4 cups flour, the pumpkin pie spice, baking soda and salt; set aside.
  • In large bowl, beat granulated sugar and 3/4 cup butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Beat in eggs, water and pumpkin just until blended. Stir in flour mixture. Pour into pans; spread evenly.
  • In medium bowl, mix streusel topping ingredients using fork or pastry blender until crumbly. Sprinkle evenly over batter in pans; press slightly.
  • Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 15 g, TransFat 0 g

PUMPKIN PIE WITH PECAN STREUSEL TOPPING



Pumpkin Pie With Pecan Streusel Topping image

My pumpkin pie, crust, and topping are made from scratch. The pie is the perfect combination of sugar and spice, with the added streusel topping for that extra wow factor! Feel free to use canned pumpkin and any homemade crust recipe of your choice.

Provided by Lisa Clarice

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

2 cups fresh pumpkin or 2 cups one canned pumpkin
2 egg yolks (just the yolks)
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/8 cup orange juice
3/4 cup raw pecans, toasted and chopped
1/4 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter

Steps:

  • Pie Filling: Mix the pumpkin, egg yolks, milk, 1 1/2 tsp cinnamon, 1/2 teaspoons ginger.
  • 1/2 teaspoons nutmeg, 1/2 teaspoons salt, and orange juice all together.
  • Pie Topping: In a separate bowl, mix pecans, brown sugar, flour, 1/2 teaspoons cinnamon, 1/4 teaspoons nutmeg and butter.
  • Make sure to bake your pie crust for 10 minutes in 425 degree oven before adding the pie filling and topping.
  • Once pie crust is baked for 10 minutes, add pumpkin pie filling to pie shell and bake at 400 for 30 minutes.
  • Reduce heat to 350 and bake another 30 minutes.
  • Place pecan topping on pie and bake for another 15 minutes.
  • Let cool before serving.

Nutrition Facts : Calories 313.3, Fat 15.7, SaturatedFat 5.6, Cholesterol 66, Sodium 238, Carbohydrate 39.8, Fiber 1.6, Sugar 34.9, Protein 6.1

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