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Streusel Topped Pumpkin Pie Recipe

  • 8servings
  • 55minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (15 oz.) can pumpkin (2 cups)

  2. 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

  3. 1 large egg

  4. 1 1/4 tsps. ground cinnamon, divided

  5. 1/2 tsp. ground ginger

  6. 1/2 tsp. ground nutmeg

  7. 1/2 tsp. salt

  8. 1 (6 oz.) prepared graham cracker pie crust

  9. 1/4 cup firmly packed brown sugar

  10. 2 tbsps. Pillsbury BEST® All Purpose Flour

  11. 2 tbsps. cold butter

  12. 3/4 cup chopped walnuts

  13. Whipped cream

Instructions Jump to Ingredients ↑

  1. Streusel Topped Pumpkin Pie Recipe photo by Eagle Brand® Heat oven to 425°F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.

  2. Bake 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.

  3. Remove pie from oven; reduce oven to 350°F. Sprinkle streusel mixture over pie.

  4. Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired. Yield: 8 servings.

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