Pumpkin Pie with Walnut Streusel

25 Jan

1 recipe pastry for a 9 inch pie crust (I used Pillsbury’s – I can’t make pie crust to save my life)
1 14 oz can sweetened condensed milk
2 eggs
1 15 oz can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Separate the eggs, and beat the whites until fluffy. Place crust into an ungreased pie pan and flute the edges.

In a large bowl, mix the pumpkin, egg yolks, 1 teaspoon cinnamon, ginger, nutmeg, salt, and sweetened condensed milk until smooth. Gently fold in the egg whites. Pour filling into crust.

Bake at 425 degrees for fifteen minutes. Remove the pie from the oven, and reduce heat to 350 degrees.

While the pie is baking, prepare the streusel topping. Combine the flour, brown sugar, and scant 1 teaspoon cinnamon. With two knives or with a pastry blender, cut in the cold butter until crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie. Return the pie to the oven, and bake an additional 40 minutes or until set.

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