WALNUT-STREUSEL PUMPKIN PIE

Walnut-Streusel Pumpkin Pie image

Provided by Taste of Home

Time 1h30m

Yield 10 servings.

Number Of Ingredients 24

Dough for single-crust pie
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1/2 cup sugar
1/2 cup packed dark brown sugar
2 large eggs
1 tablespoon all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
TOPPING:
1/4 cup old-fashioned oats
1/4 cup packed dark brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter, cubed
1/4 cup chopped walnuts

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. Refrigerate while preparing filling., In a large bowl, beat pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer., In a small bowl, combine the first 5 topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning. , Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 50-60 minutes longer. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.

Nutrition Facts :