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Streusel Topped Pumpkin Pie


1 15-oz can pumpkin
1 can eagle brand sweetened condensed milk
1 egg
1 1/4 tsp ground cinnamon, separated into 3/4, 1/2
1/2 tsp each ground ginger, nutmeg, and salt
1 16 oz. keebler ready crust graham cracker pie crust
1/4 cup firmly packed brown sugar
2 tablespoon flour
2 tablespoon cold butter or margarine
3/4 cup chopped walnuts

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 tsp. 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.

NOTE:
Top with whipped cream if desired.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.