This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream.
Ingredients
- pumpkin puree: 1 can (15 ounce can)
- sweetened condensed milk: 1 can (14 ounce can)
- egg yolks: 2 piece
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- ground nutmeg: 0.5 tsp
- salt: 0.5 tsp
- egg whites: 2 piece
- unbaked pie shell: 1 piece (9 inch)
- all-purpose flour: 2 Tbsp
- packed brown sugar: 0.25 cup
- ground cinnamon: 1 tsp
- butter, chilled: 2 Tbsp
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
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Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
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Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
