Streusel Topped Pumpkin Pie
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1 (15 oz.) can pumpkin (2 cups)
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 large egg
1 1/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (6 oz.) prepared graham cracker pie crust
1/4 cup firmly packed brown sugar
Pillsbury BEST® All Purpose Flour
2 tablespoons cold butter
3/4 cup chopped walnuts
HEAT oven to 425°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°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.