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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a pie I always make for Xmas dinner and Thanksgiving. It dissapears quickly. Ingredients:
1 pie crust, uncooked |
1 (15 ounce) can pumpkin puree (not pumpkin pie mix) |
1 (14 ounce) can sweetened condensed milk |
2 eggs |
2 tablespoons maple syrup |
1 1/2 teaspoons pumpkin pie spice |
1/4 cup brown sugar, packed |
1/4 cup walnuts, finely chopped |
2 tablespoons all-purpose flour |
2 tablespoons butter, cold |
1 cup heavy whipping cream |
2 tablespoons brown sugar, packed |
walnuts, chopped, if desired |
Directions:
1. Heat oven to 425 degrees Fahrenheit.
2. Place pie crust in 9-inch glass pie pan.
3. In large bowl with electric mixer, beat filling ingredients until smooth. Pour into pie crust. Bake 10 minutes.
4. Meanwhile, in small bowl, mix 1/4 cup brown sugar, chopped walnuts and flour; cut in butter until crumbly. Set aside.
5. Remove pie from oven; reduce oven temperature to 350 degrees Fahrenheit. Sprinkle streusel over pie. Cover crust edge with 3-inch wide strips of foil to prevent excessive browning.
6. Return to oven; bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours.
7. Serve or refrigerate until serving time.
8. To serve, in medium bowl with electric mixer, beat whipping cream and 2 tbsp brown sugar on medium-high speed until soft peaks form.
9. Serve pie with whipped cream and sprinkle with chopped walnuts.
10. Store in refrigerator.
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