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Ingredients
- Crust & Pie Filling
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3/4 cup
finely crushed almond biscotti
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3 tablespoons
sugar
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6 tablespoons
melted butter
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15 ounces
can pumpkin puree
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14 ounces
can sweetened condensed milk
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2
egg yolks
-
1 teaspoon
ground cinnamon
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1/2 teaspoon
ground ginger
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1/2 teaspoon
ground nutmeg
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1/2 teaspoon
salt
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2
egg whites
- Streusel Topping
-
2 tablespoons
all purpose flour
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1/4 cup
packed brown sugar
-
1 teaspoon
ground cinnamon
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2 tablespoons
butter, chilled
-
1 cup
chopped walnuts
Directions
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Preheat oven to 425.
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Mix biscotti crumbs, sugar and butter and press firmly onto the bottom and up sides of a 9-inch pie pan.
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Mix together pumpkin, milk and egg yolks. Stir in spices and salt.
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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.
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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.
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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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