pumpkin pie

Pumpkin Pie

1 (15 ounce) can pumpkin puree

1 (14 ounce) can sweetened condensed milk

2 egg yolks

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 egg whites

1 (9 inch) unbaked pie shell

2 tablespoons all-purpose flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons butter, chilled

1 cup chopped walnuts

Preheat the oven to 425 degrees F (220 degrees C).

In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks.


Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt.


In a large glass or metal bowl, whip egg whites until soft peaks form.

Gently fold into pumpkin mixture.

Pour filling into pie shell




(when using home made pumpkin like i do it tends to be a bit runny so be careful not to spill like i did today)
.

Bake for 15 minutes in the preheated oven. 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. (you dont have to use them i never have) Sprinkle the topping over the pie.

Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

I usually end up baking 50 minutes.