Streusel Pumpkin Pie
3/4 cup butter
2 cups flour
1/4 teaspoon salt
2/3 cup brown sugar, packed
1/2 cup pecans or walnuts, chopped
6 tablespoons cold water
1 3/4 cups cooked and pureed fresh pumpkin or
1/15 ounce can pumpkin
1/2 cup sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 eggs, slightly beaten
1/4 cup sour cream
1 cup half and half
1 teaspoon vanilla
FOR CRUST: In heavy medium saucepan stir butter over medium heat just until it melts and turns golden brown. Do not overheat butter. Remove from heat; set aside to cool.
In a medium bowl stir together flour and the first 1/4 teaspoon salt. Stir in the cooled browned butter until mixture resembles coarse crumbs.
For streusel topping, remove 3/4 cup of flour mixture; set aside. In a small bowl stir together the 3/4 cup flour mixture, half of the brown sugar, and nuts. Set streusel mixture aside.
Sprinkle 1 tablespoon of the cold water over remaining flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Form dough into a ball.
On a lightly floured surface flatten dough. Roll from center to edges into a 12" circle. Transfer to a 9" pie plate. Trim and flute edges high.
Preheat oven to 375 degrees. In a large bowl combine pumpkin, granulated sugar, 1/3 cup of the remaining brown sugar, pumpkin pie spice and remaining 1/4 teaspoon salt. Add eggs and sour cream. Beat lightly with a fork until just combined. Grandually stir in half and half and vanilla.
Place the pastry-lined pie plate on oven rack. Carefully pour pumpkin filling into pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake for 35 minutes. Remove foil.l Sprinkle with streusel topping mixture. Bake about 20 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Makes 10 servings.