Streusel-Topped Pumpkin Pie |
Course : Pies
Serves: 9 inch pie |
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| A great twist to the basic Pumpkin Pie.
found at: http://www.black-walnuts.com/homerecipes.asp |
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Ingredients:
---FILLING |
1/2 cup sugar |
1 1/2 teaspoon Pumpkin pie spice |
1/4 teaspoon Salt |
16 ounces can pumpkin |
12 ounces can evaporated milk |
2 large eggs, slightly beaten |
---STREUSEL |
1/4 cup firmly packed brown sugar |
2 tablespoons flour |
2 tablespoons margarine, softened |
1/2 cup Hammons Black Walnuts |
---TOPPING |
8 ounces carton frozen whipped topping, thawed |
1 teaspoon Grated orange peel |
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Preparation / Directions:
Prepare 9-inch pie crust. Heat oven to 425 degrees. In a large bowl, combine all filling ingredients; beat until well blended. Pour into pie crust. Bake for 15 minutes. Reduce oven to 350 degrees and continue baking for 15 minutes. In a small bowl, combine all streusel ingredients. Sprinkle streusel over pumpkin filling. Bake an additional 15 to 20 minutes or until knife inserted in center comes out clean. Cool. In a small bowl, gently fold whipped topping and orange peel together. Serve over cooled pie. Refrigerate any remaining pie. Makes one 9-inch pie.
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