American Pie Council

2018 Amateur Entry

 

Pumpkin Salted Caramel Streusel Pie

Pumpkin Salted Caramel Streusel Pie
Crust:
3 cups King Arthur Perfect Pastry Blend flour
1 tsp salt
¾ Cup lard
1 stick butter
1/3 cup sugar
1 egg
5 Tbsp. cold water
1 Tbsp. apple cider vinegar
Cut together flour, salt, lard, butter and sugar until oatmeal like consistency. Beat egg in cup, add water and vinegar. Beat all and pour into flour mixture. Blend well. Roll out half of the dough and place in 9” deep dish pie plate.
Pumpkin Filling:
2 Large eggs
1 15 oz. can pumpkin
1 14oz. can Eagle brand sweetened condensed milk
1 tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
½ tsp. salt

Beat eggs until blended. Add pumpkin, sweetened condensed milk, cinnamon, ginger, nutmeg and salt to the eggs and whisk until well blended. Place in the pie shell and bake at 350 for 15 minutes.

Salted Caramel Streusel topping:
1 Cup Oats
2 Tbsp. brown sugar
2 Tbsp. butter
½ Cup Salted caramel sauce
Combine Oats, brown sugar and butter in a small dish. Place on top of the pumpkin and continue baking 30 minutes. When you pull it out of the oven, drizzle salted caramel sauce on top. Allow to cool. Garnish if you want or enjoy it plain.

Jeanne Ely, Mulberry, FL
2018 Amateur Pumpkin pie category