Pecan Streusel Pumpkin Pie

• Produce

  • 1/2 tsp Ginger, ground
  • 1 can Pumpkin puree

• Refrigerated

  • 5 Egg, large

• Condiments

  • 3 1/2 tbsp Maple syrup

• Baking & Spices

  • 1/3 cup Brown sugar, lightly packed
  • 1 1/2 tsp Cinnamon, ground
  • 1 1/2 cups Flour, white
  • 2 tbsp Flour
  • 1/2 tsp Nutmeg, ground
  • 1 1/4 tsp Salt
  • 3 tbsp Shortening
  • 1 tsp Vanilla extract
  • 1/2 tbsp White sugar

• Nuts & Seeds

  • 3/4 cup Diamonds of california pecans

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 can Condensed milk, sweetened
  • 1 cup Heavy whipping cream

• Liquids

  • 3 tbsp Water

Found on chelseasmessyapron.com

Description

Directions

• Toss together the flour, salt, and sugar.
• Dice the extremely cold butter into small pieces and add to the bowl along with the cold shortening.
• Cut the butter and shortening into the flour with a pastry blender or two knives until the dough forms coarse crumbs.
• Very slowly, add in 4 tablespoons of ice cold water -- add 1 tablespoon at a time until the dough can form into a ball.
• Stir the mixture a few times with a wooden spoon and then spoon it all onto a large sheet of plastic wrap.
• Knead just a few times to get it into a ball and then wrap tightly in the plastic wrap. Chill for at least 30 minutes up to overnight.
• Preheat the oven to 375 degrees F.
• Whisk the pumpkin puree with 1 large egg, and 3 egg YOLKS. Once combined whisk in the sweetened condensed milk.
• Add in the cinnamon, ginger, salt, nutmeg, and vanilla extract. Whisk until combined.
• Roll out the pie dough (I roll the dough in between two sheets of plastic wrap) and fit it into a 9-inch pie pan. Fold the edges up one time and then crimp those edges with your fingers.
• In a small bowl, whisk together the egg and milk and brush that over the crust.
• Add pie weights to the crust (Or put foil in the bottom and fill it with dried beans or rice)
• Bake just the crust for 10 minutes.
• Preheat the oven to 425 degrees F.
• Remove the pie and pour the filling into the pie pan. Tap a few times to release extra air.
• Put in the oven and bake for 15 minutes at 425 degrees F. Then reduce the heat to 350 degrees and cook for another 25-30 minutes.
• Meanwhile, chop the pecans into small pieces.
• Toss the pecans with the brown sugar, flour, and cinnamon.
• Finely dice the cold butter and then using a pastry blender (or your hands), cut it in with the other ingredients until a thick streusel is formed.
• Remove the pie after cooking for 25-30 minutes and top it evenly with the streusel.
• Return to the oven for another 10-15 minutes or until set at the edges and barely jiggles in the middle. (If needed, use a pie shield to keep the crust from browning too much)
• Remove from the oven and let cool completely.
• Serve the pie chilled or at room temperature.
• In a bowl of a stand mixer, pour in the cold heavy whipping cream. Whip for 1-2 minutes and then gradually pour in the maple syrup.
• Whip until soft peaks form.
• Chill until ready to serve.
• Generously spoon the maple whipped cream over the pie and enjoy!