Pumpkin pie is enhanced with a crunchy streusel topping.
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1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter, cut into pieces
2 to 3 tablespoons cold water
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 cup Land O Lakes® Butter, softened
1/4 cup chopped pecans
2 large Land O Lakes® Eggs
1 cup firmly packed brown sugar
1/2 cup Land O Lakes® Heavy Whipping Cream
1 (15-ounce) can pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
*Substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and dash ground cloves.
**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Heat oven to 425°F.
Combine 1 cup flour and 1/8 teaspoon salt in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened. Shape dough into ball; flatten slightly.
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine 1/2 cup flour, 1/4 cup brown sugar and 1/2 teaspoon pumpkin pie spice in bowl. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Set aside.
Beat eggs at medium speed in bowl until thick and lemon-colored; add all remaining filling ingredients. Beat until well mixed. Pour filling into prepared crust. Bake 10 minutes.
Reduce oven temperature to 350°F.
Bake 20 minutes. Remove pie from oven; sprinkle streusel over pie. Continue baking 25-35 minutes or until knife inserted in center comes out clean.
Pop any one of these pumpkin treats in the oven and fill your house with the classic fall scents of pumpkin and spice.