Pumpkin Pies with Spiced Walnut Streusel

• 4-inch (10 cm) round cutter

• Two 12-cup muffin tins

recipe All-Butter Pie Dough (see below) 1

Filling

canned pumpkin purée 500 mL

large eggs 2

⁄3 cup packed light brown sugar 150 mL

⁄2 cup heavy or whipping (35%) cream 125 mL

ground cinnamon 5 mL

ground ginger 5 ml

⁄2 tsp allspice 2 mL

⁄4 tsp ground cloves 1 mL

⁄4 tsp salt 1 mL

Walnut Streusel

⁄2 cups all-purpose flour 375 mL

⁄4 cup packed light brown sugar 175 mL

⁄4 cup chopped walnuts 175 mL

ground ginger 10 mL

⁄4 tsp ground cinnamon 3 mL

⁄8 tsp salt 0.5 mL

unsalted butter (12 tbsp/180 mL), at room temperature, cubed 175 g

Makes about 13⁄4 lbs (875 g) dough

Enough for 12 to 24 pies, depending on size

• Food processor

all-purpose flour 750 mL

granulated sugar 15 mL

⁄2 tsp salt 2 mL

cold unsalted butter, cubed 275 g

⁄4 cup ice water 175 mL

cider vinegar 10 mL