This is a fancier version of your normal pumpkin pie.
Streusel Topped Pumpkin Pie
The streusel topping adds great great flavor to this pumpkin pie!
- Pumpkin Pie
- 1 15 ounce Can Pumpkin
- 1 14 ounce Can Sweetened Condensed Milk (not evaporated milk)
- 1 Egg
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 1 9" Pie Shell (unbaked deep dish)
- Streusel Topping
- 1/4 cup Brown Sugar (firmly packed)
- 2 tablespoon Flour
- 2 tablespoon Cold Butter
- 3/4 cup Walnuts (chopped medium fine)
- 1/2 teaspoon Cinnamon
In bowl mix pumpkin, condensed milk, spices, egg, and salt. Blend well and pour into pie shell. Bake at 425 in a preheated oven for 15 minutes. While pie is baking mix streusel topping.
In small bowl with a pastry cutter blend flour, butter, add brown sugar and cinnamon, blend all until it resembles cornmeal. Add nuts and mix well.
When pie has baked at 425 for 15 minutes, take out of oven and sprinkle streusel on top, covering pumpkin top completely. Turn oven down to 350 and place pie back in the oven and bake for 35 - 40 minutes longer until pie is done. The pie will be done when you can insert a knife in the middle of pie and it come out fairly clean.
Pie may be served warm or chilled. A serving of whipped topping makes a nice touch. Store pie in refrigerator if there is any leftovers.
This pumpkin pie does not have to be served only during the Holiday's.Print Recipe