Thursday, November 27, 2008

Streusel-Topped Pumpkin Pie

Zack, Andy and I love pumpkin pie. This one is our favorite. I make it every Thanksgiving and perhaps for Christmas. One year, Zack requested it for his birthday (in April).

1 (15oz) can pumpkin
1 can sweetened condensed milk
1 egg
1 1/4 tsp cinnamon
1/2 tsp each ginger, nutmeg, and salt
1 graham cracker crust
1/4 cup packed brown sugar
2 Tbsp flour
2 Tbsp cold butter or margarine
3/4 cup chopped walnuts or pecans

1. Preheat oven to 425. Combine pumpkin, condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust.

2. Bake 15 minutes. Reduce oven to 350.

3. Combine sugar, flour and remaining 1/2 tsp cinnamon; cut in butter until crumbly. Stir in nuts. Sprinkle strusel mixture over pie.

4. Bake 40 minutes or until set. Serve warm, or at room temperature. Refridgerate leftovers.

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