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Pumpkin pie

Posted by on Jul. 31, 2007 at 6:28 PM
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1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
 
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts


DIRECTIONS
Preheat the oven to 425 degrees 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.
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.
Reduce the heat to 350 degrees.
Bake an additional 40 minutes, or until set.
by on Jul. 31, 2007 at 6:28 PM
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Replies (1-1):
jmc706
by on Aug. 1, 2007 at 9:54 AM
I would have to say that our family staple for pumpkin pie is the recipe on the back of the Libby's canned pumpkin!  Not the Pumpkin Pie Filling, but just the canned pumpkin.  It's delicous!
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