Pumpkin Pie with Walnut and Maple Smoked Cheddar Streusel

Grafton pie crust, single


1 1/2c flour or 200g
1 stick cold, unsalted butter or 114g, cut into 2T pieces
1/2 t salt
1T powdered sugar
3oz 2 year cheddar, grated
1oz 1 year cheddar, grated
1/2 – 3/4c ice water
In the bowl of a stand mixer, fitted with the paddle attachment, place the flour, butter, salt, and powdered sugar. Turn the machine on low in order to slowly start mixing in the butter to keep it from jumping out of the bowl. After about a minute, increase the speed, watching carefully for when the butter pieces are about the size of large peas. Then, with the machine running quickly add in the cheese followed by drizzling in the water. The mixture needs to be pliable, but not wet or sticky. Stop the machine in between the first two water additions and check how the dough is progressing if you are unsure. When it is mixed, take the dough out of the bowl and quickly knead into a ball. Press into a 1 1/2” – 2” disk and wrap tightly in plastic wrap and place in the fridge to rest. Let it rest for a minimum of an hour before proceeding with your recipe.

Pumpkin filling
1# or one can pumpkin purée
3 eggs
1/2 c half and half
1/2 c maple syrup
1 t pumpkin pie spice
Pinch salt

Walnut and Maple Smoked Cheddar Streusel 
1 1/4 oz or 1/2 c grated maple smoked cheddar
1/2c plus 2 T flour
2 T sugar
3 T toasted walnuts
3 T unsalted butter

Preheat the oven to 375 degrees. In a large mixing bowl, whisk together the pumpkin filling until smooth. Pour it into the chilled and prepared crust. Set it aside. Then, place all the streusel ingredients into a small bowl. Use a fork (or better yet your hands) to gently crumble together the topping. It will mostly clump together with some remaining as a sandy mixture; this is fine. Sprinkle the topping on top of the pumpkin filling. Gently slide it into the preheated oven placed in the center of the oven. Bake for 40-45 minutes or until it is golden and the pumpkin filling is no longer wiggly and i slightly puffed.