With Thanksgiving just around the corner, getting creative in the kitchen allows you to impress family and guests with a delightful twist on the classic pumpkin pie. This Pumpkin Pie Galette features a rustic design that wraps around a delicious pumpkin filling, offering all the beloved flavours of traditional pumpkin pie with an easier and more visually appealing presentation. By making your own pie crust, you can add a personalised touch that showcases your culinary style. Using easily accessible pureed pumpkin from a can, this dessert becomes irresistibly scrumptious with the addition of a crunchy walnut streusel, which pairs perfectly with the smooth pumpkin filling. The unique combination of textures and flavours not only delights the palate but also infuses your holiday table with warmth and individuality.

Pumpkin Pie with Walnut Streusel

By Zosia Culinary Adventures | Date: October 10, 2024

Preparation Time: 1.30 hours

Bake Time: 50 minutes

Yield: 2 large pies ( 24 cm in diameter ) or 16 slices (each pie cut into 8)

Ingredients: for the dough

• 400 g all purpose flour

• 200 g unsalted cold butter

• 1 tsp granulated sugar

• pinch of salt

• 1/2 cold water

Ingredients: for the pie filling

• 1 can puree pumpkin (796 ml)

• 4 eggs, room temperature

• 1 cup brown sugar

• 1/4 tsp cinnamon powder

• 1/4 tsp nutmeg powder

• 1/4 tsp allspice powder

• 1/4 tsp ginger powder

• 1/4 tsp clove powder

• 375 ml x 35% fresh cream

Ingredients: for the streusel

• 85 g melted unsalted butter

• 1 cup chopped walnuts

• 2/3 cup brown sugar

• 1/2 cup all purpose flour

• 2 tsp cinnamon powder

• egg wash for pie edges

Instructions:

1. To make the pie dough: mix flour, sugar, and salt. Grate cold butter into the mixture. When it looks like coarse crumbs, slowly add cold water until a dough forms. Divide the dough into equal pieces and flatten each piece into a disc. Place in a ziplock bag and refrigerate for 30 minutes.

2. Preheat oven to 370ºF or 188ºC.

3. Remove the pie pastry from the fridge, allowing it to soften slightly for easier handling. Roll out each piece of dough on a lightly floured surface, ensuring an even thickness. Carefully line a greased 24cm pie shell with the rolled-out dough, making sure to press it gently into the edges. Finally, flute the corners of the pie shells to create an attractive finish.

4. Prepare the pie filling by lightly beating the eggs in a bowl. Add the brown sugar and all the spices, followed by the pumpkin puree and cream. Combine the mixture thoroughly until smooth. Once well blended, divide the filling equally between both pie shells, ensuring an even distribution.

5. Make walnut streusel by mixing melted butter, chopped walnuts, flour, and cinnamon. Sprinkle it on the pies. To keep the pumpkin pie filling from spilling out during baking, gently fold the edges of the crust inward around the pie.

6. Egg wash the edges of the crust for better presentation.

7. Bake the pumpkin pies in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean and dry.

8. Let cool completely before serving.

9. Serve pumpkin pie alongside a generous dollop of whipped cream or a deliciously sweetened vanilla yogurt for an extra layer of flavor and creaminess. This combination enhances the rich, warm spices of the pie, creating a delightful dessert experience that is sure to please any palate.

Nutrition Facts per a slice of pie

Calories 430| Fat 26.3 g \ Saturated Fat 12.2 g\ Cholesterol 140 mg\ Sodium 44 mg\ Total Carbohydrate 38.7g\ Dietary Fiber 3.5g\Total Sugars 13.7g\ Protein 8.8 g \ Vitamin D 9 mcg\ Calcium 56 mg\ Iron 3 mg\ Potassium 178 mg