Pumpkin sweetened with apple butter and brown sugar and spices, then topped with a walnut streusel topping may just be your next new favorite fall pie.
Author: Portlandia Pie Lady
Ingredients
Pie Filling
1-1/2cupssolid pack pumpkin
1cupapple butter
1/4cuppacked pure cane dark brown sugar
1/4cuppure cane granulated white sugar
1-1/2 teaspoonsground cinnamon
1/2 teaspoonground ginger
1/4 teaspooncloves
1/4 teaspoonground nutmeg
Dashofsalt
3largeeggs
1/2cup half & half
Streusel Topping
4tablespoons butter
1/4 cupchopped walnuts or pecans
1/4 cupall purpose flour
1/4 cuppure cane brown sugar
Dash ortwo of cinnamon
Grandma's Pie Crust (Enough for one 9-inch bottom crust and leaf cut outs for edge)
2cupsflour
1teaspoonsalt
2tablespoonspure cane sugar
1/4 teaspoon baking powder
1cupshortening
1/2cupcold water
Instructions
Pie Crust
In a large bowl use a large fork and stir together all the dry ingredients.
Use the large fork or pastry cutter and mix in shortening until crumbly pea-sized bits of shortening.
Add the cold water all at once and give it a few stirs, do not over mix.
On a heavily floured surface, roll out half the dough and place in the pie plate, trim off extra edges.
Roll out remaining dough and make leaf/shape cut outs. Use water or milk to attach pie crust leaf cutouts, overlapping a bit.
Filling & Baking
Preheat Oven to 350 F.
In a large mixing bowl stir together pumpkin, apple butter, both sugars, and spices.
With an electric mixer (I like KitchenAid) beat in the eggs until thoroughly combined.
Stir in half & half, mix thoroughly and pour filling into prepared pie shell.
Bake @ 350 for 55 to 60 minutes. Center should look a little wet, but not wobbly.
Remove from oven, add streusel topping, return to oven, and bake for 5 minutes.