Tuesday, October 20, 2020

PINEAPPLE RAISIN STREUSEL PUMPKIN PIE

The streusel topping is what turns this ordinary pumpkin pie into something spectacularly perfect for your fall holiday celebrations!

PINEAPPLE RAISIN STREUSEL PUMPKIN PIE
PIE
1 batch your favorite pie crust dough or 1 sheet Pillsbury pie crust
3 LARGE eggs
15 ounce can solid pack pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup PACKED brown sugar
1/2 teaspoon salt
1 tablespoon QUALITY cinnamon
1 teaspoon Pumpkin Pie Spice blend

  • Preheat oven to 350°.
  • On a lightly floured surface prepare pie crust and transfer to a 9 inch deep dish pie plate. Trim and flute edges.
  • In a large bowl, whisk together the pumpkin, eggs, heavy cream, sugars and spices.
  • Pour into crust.
  • Bake 45 minutes.

STREUSEL
1 cup AP flour
1/2 cup PACKED brown sugar
1/2 cup chopped walnuts
1/2 cup COLD butter, cubed
1/3 cup FINELY chopped crystallized pineapple
1/3 cup golden raisins

  • In a small bowl combine the flour, brown sugar and walnuts.
  • Cut in butter pieces until crumbly.
  • Add in pineapple pieces and raisins mixing until well coated and distributed.
  • Remove pie from oven and GENTLY sprinkle streusel over the pumpkin filling.
  • Lay a piece of foil over top gently to prevent burning.
  • Bake 15 minutes more, remove foil and bake another 10 minutues or until a knife comes out clean when inserted into pie center.
  • Cool on wire rack.
  • Refrigerate leftovers.

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