While I'm not a huge fan of traditional pumpkin pie, the walnut streusel topping on this pie make it a big hit at our house. The pumpkin filling is also deliciously light- with an almost mousse-like texture. Use your own pie crust recipe, or use my favorite recipe here.
Recipe:
15 oz pumpkin
1 can sweetened condensed milk
2 eggs (separated)
2 tsp cinnamon (divided)
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Streusel:
2 Tbsp flour
1/4 C packed brown sugar
2 Tbsp chilled butter
1 C walnuts
Preheat oven to 425.
Separate the eggs. Whip the egg whites until they form soft peaks.
In another bowl, mix together the pumpkin, sweetened condensed milk, egg yolks, 1 tsp cinnamon, ginger, nutmeg, and salt.
Gently fold the egg whites into the pumpkin mixture until well combined.
Pour into pie shell. Bake 15 minutes. While pie is baking, make the streusel:
Combine flour, brown sugar, and 1 tsp cinnamon. Cut in butter. Add walnuts and stir until well coated.
Remove pie from oven and reduce heat to 350 degrees.
Top pie with streusel. Bake for another 40 minutes.
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