I first noticed this recipe in our free Pillsbury 2011 calendar when I flipped over to the month of November. It looked scrumptious! So, I made it this evening for Thanksgiving.
Even better…as I was setting out the ingredients, my son wandered into the kitchen and asked if he could help! So he helped me make the pie, which will make it infinitely better I’m sure! It was nice having him in the kitchen with me – we probably haven’t done anything together like that since the summer. I just have to remember to stand clear the next time he cracks eggs. Or maybe I should say “whacks” the eggs, if you get the picture!
Maple-Walnut Pumpkin Pie
1 9-inch pie crust (see my pie crust recipe below)
1 15oz can pumpkin
1 14 oz can sweetened condensed milk
2 Tbsp real maple syrup
1 1/2 tsp pumpkin pie spice
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
2 Tbsp all-purpose flour
2 Tbsp cold butter
1 cup whipping cream
2 Tbsp packed brown sugar
chopped walnuts, if desired
Crust (makes 2 9-inch crusts)
2 cups all-purpose flour
1 tsp salt
1/2 cup canola oil
5-7 Tbsp cold water
For pie crust, combine flour and salt in a bowl. Measure oil into measuring cup, then add water a tablespoon at a time to the oil. The amount of water truly depends on what brand of flour you are using. I have found that White Lily flour takes less (5 Tbsp), while store-brand flours typically take more. Pour oil and water mixture all at once into dry ingredients. Mix thoroughly. If you find that your pastry is too dry, add water. If it is too wet, add flour. When your pastry is the desired consistency, divide it in half. Roll out each half between two sheets of wax paper.
Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie plate. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.
Reduce oven temperature to 350 degrees F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.
Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.
To serve, in medium bowl, beat whipping cream and 2 Tbsp brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.