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Pumpkin Pie with Streusel Topping

Quick Specs
Makes: 8 servings

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15-ounces pumpkin, mashed or canned
14-ounces sweet condensed milk
1 egg
1 teaspoons ground cinnamon
teaspoon, each ground ginger, nutmeg, and salt
6-ounce graham cracker piecrust
cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons cold butter or margarine
cup chopped walnuts


1) Preheat oven to 425 degrees. With a mixer or wire whisk, beat pumpkin, condensed milk, egg, teaspoon cinnamon, ginger, nutmeg, and salt. Pour into crust.

2) Bake 15 minutes.

3) While waiting for the pie to bake, combine sugar, flour, and remaining teaspoon of cinnamon; cut into butter until crumbly. Stir in walnuts. Remove crust from oven and reduce oven to 350 degrees. Sprinkle streusel mixture over pie.

4) Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers. Top with whipped cream if desired.


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