Printable Recipe: Pumpkin Pie Recipe with Walnut Streusel Topping

Pumpkin Pie Recipe with Walnut Streusel Topping

The fluffy egg white in this pumpkin pie recipe makes the filling light and fluffy. But the strusel topping gives it a taste and a crunch that's just to die for. If you're looking for an ordinary pumpkin pie recipe for Thanksgiving or Christmas, this isn't it. But if you're looking for something easy to make that will become "the best pie" your guests have ever tasted (a compliment I often hear when I make this for the holidays), this is the one.

Recipe makes 1 pie. You can make it with a regular crust if you like, but I love it with graham cracker.

Ingredients:

Pumpkin Filling:
1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 eggs, yolks and whites divided
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/2 tsp salt
1 (9 inch) graham cracker pie shell

Streusel:
2 tbsp. all-purpose flour
1/4 C. brown sugar, packed
1 tsp. ground cinnamon
2 tbsp. cold butter
1 C. chopped walnuts

Instructions: 1. Preheat the oven to 425 degrees F.

2. In large mixing bowl, combine the pumpkin, condensed milk, 2 egg yolks, cinnamon, nutmeg, ginger, and salt. Mix well until smooth.

3. In a medium mixing bowl, beat the egg whites with an electric mixer until soft peaks form.

4. Fold the egg whites into the pumpkin batter, folding gently to mix.

5. Pour pumpkin mix into your pie shell. Bake in your 425 degree oven for 15 minutes.

6. While pie is in oven, combine the flour, sugar, and cinnamon in a small bowl. Cut in the butter until the mixture resembles coarse crumbs, then stir in the walnuts.

7. After its 15 minutes in the oven, remove pie and sprinkle streusel topping over.

8. Reduce heat to 350 degrees F. Return pie to the oven and bake another 40 minutes or so, or until the filling has set.

9. Let cool before serving.