Pumpkin Pies with Spiced Walnut Streusel
Serves: 24
  • • 4-inch (10 cm) round cutter
  • • Two 12-cup muffin tins
  • 1 recipe All-Butter Pie Dough (see below) 1
  • Filling
  • 2 cups canned pumpkin purée 500 mL
  • 2 large eggs 2
  • 2⁄3 cup packed light brown sugar 150 mL
  • 1⁄2 cup heavy or whipping (35%) cream 125 mL
  • 1 tsp ground cinnamon 5 mL
  • 1 tsp ground ginger 5 ml
  • 1⁄2 tsp allspice 2 mL
  • 1⁄4 tsp ground cloves 1 mL
  • 1⁄4 tsp salt 1 mL
  • Walnut Streusel
  • 11⁄2 cups all-purpose flour 375 mL
  • 3⁄4 cup packed light brown sugar 175 mL
  • 3⁄4 cup chopped walnuts 175 mL
  • 2 tsp ground ginger 10 mL
  • 3⁄4 tsp ground cinnamon 3 mL
  • 1⁄8 tsp salt 0.5 mL
  • 6 oz unsalted butter (12 tbsp/180 mL), at room temperature, cubed 175 g
All-Butter Pie Dough
  • Makes about 13⁄4 lbs (875 g) dough
  • Enough for 12 to 24 pies, depending on size
  • • Food processor
  • 3 cups all-purpose flour 750 mL
  • 1 tbsp granulated sugar 15 mL
  • 1⁄2 tsp salt 2 mL
  • 9 oz cold unsalted butter, cubed 275 g
  • 3⁄4 cup ice water 175 mL
  • 2 tsp cider vinegar 10 mL
  1. All-Butter Pie Dough
  2. In food processor fitted with the metal blade, pulse flour, sugar and salt to combine.
  3. Scatter butter over flour mixture and pulse several times, until butter is the size of peas. Transfer to a bowl.
  4. In a small bowl, stir together ice water and vinegar.
  5. Add half of the water mixture to flour mixture, stirring with a fork to combine. Add more of the water mixture 1 tbsp (15 mL) at a time, just until dough begins to hold together in moist clumps (you might not need all the mixture).
  6. Shape dough into a ball, then transfer to a large piece of plastic wrap and flatten into a disk. Wrap tightly in plastic. Refrigerate for at least 1 hour.
  7. Continue with the recipe.
  8. On a lightly floured surface, roll out dough to a thickness of 1⁄8 inch (3 mm). Using cutter, cut into rounds and carefully fit into muffin cups (there will be some overlap). Reroll scraps as necessary.
  9. Place tins in freezer for 30 minutes. Meanwhile, preheat oven to 375°F (190°C).
  10. Filling: In a large bowl, whisk together pumpkin, eggs, brown sugar, cream, cinnamon, ginger, allspice, cloves and salt. Set aside.
  11. Walnut Streusel: In a medium bowl, mix together flour, walnuts, brown sugar, ginger, cinnamon and salt. Using your fingertips, rub in butter until small clumps form.
  12. For easiest rolling, roll your dough, including scraps, between two sheets of plastic wrap. That way, you do not need to add flour to keep the dough from sticking to your work surface.
  13. Place about 2 Tbsp. filling in each pie shell. Top each pie with about 1½ Tbps. streusel.
  14. Bake in center of preheated oven for 10 min. Lower temperature to 350F and bake for 15-20 min. longer until tops are puffed and streusel is golden brown.
  15. Let pies cool in tins on wire racks for 15 min. then carefully unmold and transfer to racks to cool completely.
  16. Tips: The addition of salt enhances flavor in recipes. These recipes were all tested using natural fine kosher salt, but regular table salt can be substituted.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/pumpkin-pies-with-spiced-walnut-streusel/