Add a little change and variety with this delicious Streusel pumpkin pie recipe
Plan ahead and be sure to have 1/2 cup butter in the freezer as this crust works the best with frozen butter.
Cut the frozen butter into 1/2 inch cubes.
In a food processor using the knife blade attachment, combine flour and salt and process for about 8 to 10 seconds.
Add cold butter cubes and process by pulsing approximately 8 to 10 times or until mixture resembles coarse crumbs. Do not over mix.
Add water through food chute with processor running. Add only enough water to moisten so dough begins to clump. Do not allow the dough to gather into a single mass.
Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough more elastic and easier to handle.
Roll out dough on a lightly floured surface, into a 12” round; fit pastry into a 9-inch pie pan. Trim away excess allowing ½ to ¾- inch over hang. Fold dough edge under and crimp or flute. For best results freeze crust before filling or baking.
Preheat oven to 400°F
The Pie Filling
In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt; and mix well.
Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. Set aside.
Pour pumpkin mixture into the unbaked pastry shell. Bake for 15 minutes.
Reduce oven temperature to 350°. Bake for 25 minutes longer.
Sprinkle streusel topping over pie. Continue baking for about 15 to 20 minutes longer, or until golden brown and the filling is set.
Delicious as is or served with fresh whipping cream or ice cream.