"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Streusel Topped Pumpkin Pie Recipe

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This recipe for Streusel Topped Pumpkin Pie, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Berta Chapa
Added: Sunday, October 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can pumpkin
1 (14 oz.) can Eagle brand condensed milk
1 egg
1 1/4 t. ground cinnamon
1/2 t. each ground ginger, nutmeg, and salt
1 ready crust graham cracker pie crust
1/4 c. firmly packed brown sugar
2 T. flour
2 T. cold butter
3/4 c. chopped walnuts

Directions:
Directions:
Preheat oven to 425 . With mixer or wire whisk beat pumpkin, condensed milk, egg, 3/4 t. cinnamon, ginger, nutmeg, and salt. Pour into crust. Bake 15 minutes. Meanwhile, combine sugar, flour and remaining 1/2 t cinnamon, cut in butter till crumbly. Stir in walnuts. Remove crust from oven, reduce oven to 350. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers. Top with whipped cream if desired.



 

 

 

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