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Pumpkin Pie

2011-10-31@18-24-26 2011-11-01@15-49-50
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.

2011-11-25@15-54-11
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

    1. Preheat the oven to 425 degrees F (220 degrees C).
    2. 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.
    3. 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.
    4. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

2009-11-26@15-31-20

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