On the morning of November 1st , I am always in the kitchen steaming our Halloween pumpkin into a soft puree. I can’t think of a better way to start November than with a slice of pumpkin pie.
Our entire family loves this pumpkin pie recipe. I no longer make the streusel topping, but I’ve included it here in case you want the extra sweetness.
INGREDIENTS
- 1 (15 ounce) can pumpkin puree (2 cups fresh pumpkin)
- 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 crust
Streusel topping: (optional)
- 2 tablespoons all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, chilled
- 1 cup chopped walnuts
DIRECTIONS
- 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.
- 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. Sprinkle the topping over the pie.
- Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.
