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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A slightly different pumpkin pie as it has a crumb topping. Prep time does not include making a homemade pie crust. (Response to review, cutting in the butter is a technique to incorporate the butter into a dry mixture using a pastry blender or two knives. HTH!) Ingredients:
1 (9 inch) unbaked pie shells |
1 (15 ounce) can pumpkin |
1 (14 ounce) can sweetened condensed milk (not evaporated milk) |
1 egg |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1/4 cup brown sugar, firmly packed |
2 tablespoons unsifted flour |
1/2 teaspoon cinnamon |
2 tablespoons butter, cold |
3/4 cup walnuts, chopped |
Directions:
1. Preheat oven to 425°F.
2. In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
3. Bake 15 minutes.
4. Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
5. Reduce oven temperature to 350°F.
6. Sprinkle walnut mixture evenly over pie.
7. Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
8. Cool. Garnish as desired.
9. Refrigerate leftovers.
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