STREUSEL-TOPPED PUMPKIN PIE

Streusel-Topped Pumpkin Pie image

Provided by Cheryl Thebeau-Blev

Categories Pie

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

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1 (15 ounce) can pumpkin
1 (8 ounce) can Eagle Brand Condensed Milk, sweetened
1 egg
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup brown sugar, firmly packed
2 tablespoons flour
2 tablespoons butter or 2 tablespoons margarine, cold
3/4 cup walnuts, chopped

Steps:

Preheat oven to 425.
With mixer or wire whist, beat pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt. Pour into crust bake 15 minutes meanwhile, combine sugar, flour and 1/2 teaspoons.
cinnamon; cut in butter until crumbly.
Stir in walnuts.
Remove crust from oven.
Reduce oven to 350.
Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool.
Serve warm or at room temperature. Refrigerate leftovers.
TIP: Top with whipped cream if desired.

Nutrition Facts : Calories 504.4, Fat 26.8, SaturatedFat 8.8, Cholesterol 82.3, Sodium 441.4, Carbohydrate 60.3, Fiber 2.6, Sugar 48.4, Protein 11.3