Pumpkin Pie with Streusel Topping

By NY Momma & Foodie
November 4, 2013
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Pumpkin Pie with Streusel Topping

Author Notes: Thanksgiving in a pie panNY Momma & Foodie

Serves: 8

Crust & Pie Filling

  • 3/4 cup finely crushed almond biscotti
  • 3 tablespoons sugar
  • 6 tablespoons melted butter
  • 15 ounces can pumpkin puree
  • 14 ounces 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

Streusel Topping

  • 2 tablespoons all purpose flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, chilled
  • 1 cup chopped walnuts
  1. Preheat oven to 425.
  2. Mix biscotti crumbs, sugar and butter and press firmly onto the bottom and up sides of a 9-inch pie pan.
  3. Mix together pumpkin, milk and egg yolks. Stir in spices and salt.
  4. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour into pie shell and bake 15 minutes.
  5. While pie is baking, mix flour, brown sugar and cinnamon in a small bowl. Blend in cold butter with a fork or pastry blender until mixture is crumbly. Mix in chopped nuts.
  6. Remove pie from oven and sprinkle streusel topping over the pie. Reduce oven temp to 350 and bake an additional 40 minutes, or until set. Enjoy!

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