One of the greatest thrills of the holiday season is pumpkin pie! It's a favorite here and even better with a streusel topping and homemade all butter pie crust.
Prepare the All Butter Pastry Pie Crust with the directions found here: https://marlameridith.com/butter-pastry-pie-crust-recipe/
Once the pie dough is chilled and ready to use, remove it from the fridge 20 minutes before you want to roll it out to soften. If the dough is frozen, it will need more like an hour. Roll out the crust to about 1/4 inch thick, large enough to drape over a deep dish pie plate. Drape it over a 9 1/2 inch pie dish, gently pressing into the bottom of the dish and up the sides. Remove any extra overhang. Press the edges of the crust into the top edge of the dish with your fingers. Poke several holes on the bottom of the pie dough for venting while it bakes. Refrigerate for another 30 minutes.
While the dough is in the refrigerator....
Prepare the filling: In a bowl whisk together all of the filling ingredients listed.
Prepare the streusel: Whisk the streusel ingredients (not the butter) together in a bowl. Add the butter and press it into the mixture with clean hands until your have a clumpy texture. Make sure it's combined well, with no flour left on the bottom of the bowl. Place in the fridge until ready to use.
Assemble the pie: Heat the oven to 375 degrees F with a rack in lower third. Place a baking sheet on the rack.
Remove the pie crust from the refrigerator. Pour the filling into the pie dish. Place the pie on the baking sheet, bake for 50-55 minutes. Carefully rotate the pie 1/2 through cooking time so it cooks and browns evenly. Top evenly with streusel & bake another 20-25 minutes. When ready, the streusel will be golden brown and the center of the pie a bit wobbly. Remove from the oven and place on a rack to cool completely before serving. The pie will become a bit more solid as it cools. Leftover pie should be stored in the fridge up to 4 days.
Serving Size 8-10 servings