Streusel Topped Pumpkin Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 428
- Total Fat
- 20
- Saturated Fat
- 7
- Carbohydrates
- 56
- Dietary Fiber
- 3
- Sugar
- 40
- Protein
- 8
- Cholesterol
- 48
- Sodium
- 323
- Total: 1 hr 15 min
- Prep: 20 min
- Cook: 55 min
Ingredients
1 (15 oz.) can pumpkin (2 cups)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg
1 1/4 tsps. ground cinnamon, divided
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (6 oz.) prepared graham cracker pie crust
1/4 cup firmly packed brown sugar
2 tbsps. Pillsbury BEST® All Purpose Flour
2 tbsps. cold butter
3/4 cup chopped walnuts
Whipped cream (optional)
Directions
- HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
- 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.
- REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
- BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.