Ingredients
8
8 servings
- •1 (15 ounce) can pumpkin puree
- •1 (14 ounce) can sweetened condensed milk
- •2 egg yolks
- •1 teaspoon ground cinnamon
- •0.5 teaspoon ground ginger
- •0.5 teaspoon ground nutmeg
- •0.5 teaspoon salt
- •2 egg whites
- •1 (9 inch) unbaked pie shell
- •2 tablespoons all-purpose flour
- •0.25 cup packed brown sugar
- •1 teaspoon ground cinnamon
- •2 tablespoons butter, chilled
- •1 cup chopped walnuts
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 463
- Carbohydrate: 52g
- Fat: 26g
- Fiber: 4g
- Protein: 10g
- Sugar: 36g
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