"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Streusel Topped Pumpkin Pie Recipe

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

Bonnie Hudson
Added: Wednesday, October 7, 2009


1 deep dish pie shell
2 c 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 c brown sugar packed
2 Tbsp all purpose flour
2 Tbsp butter melted
3/4 c walnuts finely chopped

Preheat oven to 425. In a mixing bowl, combine pumpkin, condensed milk, eggs, 1 tsp cinnamon, ginger, nutmeg, and salt. Pour batter into pie shell.
Bake for 15 minutes. Reduce oven to 350.

In a small bowl, combine brown sugar, flour and remaining cinnamon. Cut in the butter until the mixture is crumbly. Stir in the walnuts. sprinkle mixture evenly over the pie. Bake pie for 40 minutes. Cool completely. Refrigerate leftovers.

Personal Notes:
Personal Notes:
Optional: Top with Reddi Whip




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