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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Streusel-Topped Pumpkin Pie Recipe

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This recipe for Streusel-Topped Pumpkin Pie is from Mama GG's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 425º. 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 350º. 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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