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Pumpkin Pie

November 21, 2009 Leave a comment Go to comments

Pumpkin Pie Allrecipes

3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspooon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
1 (9 inch) unbaked deep dish pie crust

2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Mix sugar, cinnamon, salt, ginger, nutmeg, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Remember to follow baking instructions before consuming.

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Categories: Desserts
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