"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Streusel-Topped Pumpkin Pie Recipe

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

Contributor:  
Contributor:  
Gerri McAdoo
Added: Friday, September 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 oz) can pumpkin
1 (14 oz) can Eagle Brand Sweetened Condensed milk
1 egg
1 1/4 teaspoon ground cinnamon
1/2 teaspoon each, ground ginger, nutmeg and salt
1 (6 oz.) graham cracker pie crust
1/4 cup firmly packed brown sugar
2 tablespoon flour
2 tablespoon cold butter or margarine
3/4 cup walnuts or pecans

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

Personal Notes:
Personal Notes:
Angie would request this pie for her birthday instead of having birthday cake.

 

 

 

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