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Pumpkin Pie With Streusel Topping

5.0(13)

After eating a few slices of this pie for Thanksgiving, my dad requested it for his birthday instead of cake! The guests loved it too! The pie is light, due to the whipped egg whites, and the streusel is like the icing on the cake! I found this recipe on the internet.

by Stephanie Y.·published 2006-08-03

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Pie

Servings

1 pie, 8 serving(s)

Total time

1h 30m

prep 30 min

Calories / serving

444 kcal

Ingredients (14)

serves

1 (15 ounce) can pumpkin pureepumpkin
1 (14 ounce) can sweetened condensed milksweetened-condensed-milk
2 egg yolksegg
1 teaspoon ground cinnamoncinnamon
1/2 teaspoon nutmegnutmeg
1/2 teaspoon ground gingerginger
1/2 teaspoon saltsalt
2 egg whitesegg
1 (9 inch) unbaked deep dish pie shells
2 tablespoons all-purpose flourflour
1/4 cup packed brown sugarbrown-sugar
1 teaspoon ground cinnamoncinnamon
2 tablespoons butter, chilledbutter
1 cup chopped walnutswalnut

Instructions (7 steps)

01Preheat oven to 425 degrees F.
02In a large bowl mix together the pumpkin, condensed milk, egg yolks, 1 teaspoons cinnamon, nutmeg, ginger, and salt.
03In a large bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.

04Pour into the unbaked pie shell. Bake in the preheated oven for 15 minutes.

05While the pie is baking prepare the streusel topping:.

06In a small bowl combine the flour, brown sugar, and 1 teaspoons cinnamon. Add the chilled butter and blend in with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.

07Reduce the heat to 350 degrees. Bake an additional 40 minutes or until set.

Nutrition (per serving)

Calories: 444 kcal
Protein: 10 g
Fat: 23 g
Saturated fat: 8 g
Carbs: 52 g
Fiber: 2 g
Sugar: 36 g
Sodium: 342 mg
Cholesterol: 66 mg

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Rich recipe — supports nutrition-aware planning.