Nov 24 # 1 of 1
Streusel Topped Pumpkin Pie
1 Deep Dish Pie Shell
2 cups canned pumpkin
1 (14 oz.) can sweetened
condensed milk
2 eggs, slightly beaten
1 1/2 tsp. ground cinnamon,
divided
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 cup brown sugar, packed
2 Tbsp. all-purpose flour
2 Tbsp. Butter, melted
3/4 cup walnuts, finely chopped
Preheat oven to 425°F.
In a mixing bowl, combine the pumpkin, sweetened condensed milk, eggs, 1 tsp. cinnamon, ginger, nutmeg and salt.
Pour batter into the pie shell.
Bake for 15 minutes. Reduce oven temperature to 350°F.
In a small bowl, combine brown sugar, flour and remaining 1/2 tsp. cinnamon.
Cut in the butter until the mixture is crumbly, resembling peas.
Stir in walnuts.
Sprinkle mixture evenly over the pie.
Bake pie for 40 minutes. Cool completely.
Refrigerate any leftovers.