Ingredients
Pie Crust
1-1/3 cups all-purpose flour
1/2 tsp. salt
1/2 cup all-purpose shortening
3 Tbsp. ice water
Macadamia Streusel Toppping
1/4 cup chopped Macadamia nuts
1/4 cup brown sugar
1 Tbsp. melted butter
Pie Filling
2 cups Cinderella or your favorite cooking pumpkin — baked and puréed (see directions)
2/3 to 3/4 cup sugar
1/2 tsp. salt
1-1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
2 large eggs — lightly beaten
12 oz. can evaporated milk
Directions
1. To bake the pumpkin(s), preheat oven to 350°F. Wash pumpkin(s), cut in half and scoop out seeds. Place cut-side down in a roasting pan with approximately 1 inch of water. Roast for about 1 hour or until flesh is tender. Allow to cool slightly and then scoop pumpkin flesh from shells. Purée flesh in food processor. Pour purée into a strainer lined with a coffee filter. Set over a bowl for 30 minutes to drain remaining water.
2. Increase oven temperature to 400ºF. To make pie crust, combine flour and salt in a large bowl and cut in shortening until coarse crumbs form. Add ice water 1 tablespoon at a time while forming dough into a ball with your hands. Chill for 15-20 minutes. Let dough sit at room temperature for 5 minutes. Roll a 10-inch dough circle on a floured surface. Transfer to 9-inch pie pan and flute edges. Set aside.
3. To make the pie filling, combine sugar, salt and spices in a small bowl. In a larger bowl, beat eggs and stir in puréed pumpkin and sugar/spice mixture. Slowly stir in evaporated milk and mix well. Pour into pie shell and bake for about 1 hour. Meanwhile, combine ingredients for the streusel topping in a small bowl, then sprinkle on top of pie during the last 5 minutes of baking. You know the pie is done when a small knife tip inserted in the center comes out clean.
4. Cool pie to room temperature (approximately 2 to 2-1/2 hours) before serving. Serve with fresh whipped cream. Refrigerate any leftovers as if!
