Streusel Topped Pumpkin Pie
Prep Time: 30 minutes
Servings: Makes 1 pie

Traditional pumpkin pie made special with the addition of a delicious streusel topping. Enjoy!

1 (15-ounce) can pumpkin
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 1/4 teaspoon ground cinnamon
1/2 teaspoon, each ground ginger, nutmeg and salt
1 (6-ounce) Keebler® Ready Crust® Graham Cracker Pie Crust
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons cold butter or margarine
3/4 cup chopped walnuts

Preheat oven to 425°. With mixer or wire whisk, beat pumpkin, Eagle Brand, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust.

Bake 15 Minutes. Meanwhile, combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Remove crust from oven; reduce oven to 350°. Sprinkle streusel mixture over pie.

Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers.

Tip: Top with whipped cream if desired.

© 2001 Eagle Family Foods

Yesterday's Recipe

browse recipes