Pumpkin Pies with Spiced Walnut Streusel
INGREDIENTS
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⢠4-inch (10 cm) round cutter
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⢠Two 12-cup muffin tins
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1 recipe All-Butter Pie Dough (see below) 1
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Filling
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2 cups canned pumpkin purée 500 mL
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2 large eggs 2
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2â3 cup packed light brown sugar 150 mL
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1â2 cup heavy or whipping (35%) cream 125 mL
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1 tsp ground cinnamon 5 mL
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1 tsp ground ginger 5 ml
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1â2 tsp allspice 2 mL
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1â4 tsp ground cloves 1 mL
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1â4 tsp salt 1 mL
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Walnut Streusel
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11â2 cups all-purpose flour 375 mL
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3â4 cup packed light brown sugar 175 mL
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3â4 cup chopped walnuts 175 mL
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2 tsp ground ginger 10 mL
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3â4 tsp ground cinnamon 3 mL
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1â8 tsp salt 0.5 mL
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6 oz unsalted butter (12 tbsp/180 mL), at room temperature, cubed 175 g
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Makes about 13â?4 lbs (875 g) dough
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Enough for 12 to 24 pies, depending on size
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⢠Food processor
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3 cups all-purpose flour 750 mL
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1 tbsp granulated sugar 15 mL
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1â2 tsp salt 2 mL
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9 oz cold unsalted butter, cubed 275 g
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3â4 cup ice water 175 mL
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2 tsp cider vinegar 10 mL
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