Servings
8
Prep Time
35 min
Cook Time
55 min, plus cooling
Recipe by
Plugrà® Kitchens
Ingredients
Crust
| 4 oz. (113g) | Plugrá® Premium Butter, unsalted, chilled |
| 1 cup (130g) | all-purpose flour |
| ½ tsp. (3g) | salt |
| 2 to 3 tbsp. (28 to 42g) | ice water |
Filling
| 3 lg. (150g) | eggs |
| 15 oz. (425g) | solid-pack pumpkin |
| 1¼ cups (300g) | heavy whipping cream |
| ½ cup (96g) | packed brown sugar |
| ¼ cup (50g) | sugar |
| 1 tsp. (3g) | ground cinnamon |
| ½ tsp. (3g) | salt |
| ½ tsp. (2g) | ground ginger |
| ¼ tsp. (0.5g) | ground nutmeg |
| ¼ tsp. (0.5g) | ground cloves |
Streusel
| ⅔ cup (87g) | all-purpose flour |
| ⅓ cup (64g) | packed brown sugar |
| ⅓ cup (75g) | Plugrá® Premium Butter, cold, cubed |
| ⅓ cup (37g) | chopped pecans |
| 3 tbsp. (35g) | finely chopped crystallized ginger |
Steps
| 1 |
Crust:
Cut the butter into small pieces. Place the butter, flour and salt into the bowl of an electric mixer and mix on low speed until mixture resembles a coarse meal.
|
| 2 |
Drizzle with the water and mix on low until the dough just comes together. Remove from bowl and press into a disk. Cover with plastic wrap and refrigerate while making filling.
|
| 3 |
Preheat oven to 350°. On a lightly floured surface, roll crust. Transfer to a 9-inch pie plate and trim to ½-inch beyond edge of plate; flute edge.
|
| 4 |
Filling:
Whisk eggs, pumpkin, cream, sugars, cinnamon, salt, and spices in a large bowl. Pour into the prepared pie shell and transfer to the oven.
|
| 5 |
Streusel:
While pie is baking, mix flour and brown sugar in a small bowl; cut in butter until
crumbly. Stir in pecans and crystalized ginger. After 40 minutes, remove pie from
oven. Remove the pie from the oven after 40 minutes, the filling will still be loose.
Gently sprinkle the streusel over the pie.
|
| 6 |
Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate any leftovers.
|
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