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Nutrition Facts
Serving Size 1 (159g) Recipe makes 8 servings
Calories 427
Calories from Fat 207		(48%)
Amount Per Serving		%DV
	Total Fat 23.1g	35%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 8.0g
	Trans Fat 0.0g
Cholesterol 71mg		23%
Sodium 349mg		14%
Potassium 497mg		14%
Total Carbohydrate 49.2g		16%
	Dietary Fiber 1.8g	7%
	Sugars 35.5g
Protein 9.2g		18%
detailed view... how is this calculated?

Pumpkin Pie With Streusel Topping

Recipe #180495 | 1½ hours | 30 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: cookiedog
Aug 3, 2006

After eating a few slices of this pie for Thanksgiving, my dad requested it for his birthday instead of cake! The guests loved it too! The pie is light, due to the whipped egg whites, and the streusel is like the icing on the cake! I found this recipe on the internet.

SERVES 8 , 1 pie (change servings and units)

Ingredients

Filling

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked deep dish pie shells

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

Directions

1
Preheat oven to 425 degrees F.
2
In a large bowl mix together the pumpkin, condensed milk, egg yolks, 1 teaspoons cinnamon, nutmeg, ginger, and salt.
3
In a large bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.
4
Pour into the unbaked pie shell. Bake in the preheated oven for 15 minutes.
5
While the pie is baking prepare the streusel topping:.
6
In a small bowl combine the flour, brown sugar, and 1 teaspoons cinnamon. Add the chilled butter and blend in with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
7
Reduce the heat to 350 degrees. Bake an additional 40 minutes or until set.

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Featured Reviews for This Recipe

From: Maine E Ack!

On Apr 21, 2009

This was a great pie to add to our collection for Easter! We loved it!

0 people found this review helpful

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From: free-free

On Nov 28, 2008

Super good...a creamy fluffy pie filling with the condensed milk and whipped egg whites...great nutty ,spicy crunch topping too!! ,- loved it made it the Tuesday night before Thanksgiving and we ate more than 1/2 of it by the main event day {{lol}} ( was the only thing I ate on WED. but thats ok because I think it involves all the main food groups, right???) ...... a new way to make an old Fav. for me thanks...made playing "I Recommend Tag" (the best game on Zaar )

1 person found this review helpful

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From: Lainey6605

On Jan 16, 2007

Very delicious pie, cookiedog. My family and I really liked this pie. The streusel topping makes it extra-special and the filling is so light and fluffy. I will be making this pie often. Thanks!

2 people found this review helpful

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From: Liza at Recipezaar

On Dec 2, 2008

I HATE pumpkin pie so I knew when I was given the task of the pies for Thanksgiving I had to put my differences aside and make a pumpkin pie for at least one of the pies. I knew I didn't want a dense traditional pie-after a big meal, that is the last thing I'm looking for. I found your recipe, gave it a go and NOW I LOVE pumpkin pie! The genius of this recipe is two-fold..the streusel topping gives it a great crunchy topping, but the real highlight for me? Whipping egg whites into the filling so it is light as air. THANK YOU THANK YOU for converting me. I now want to explore baking with pumpkin in other ways, but this pie will be on my thxgvg table from here to eternity. It is DIVINE!

1 person found this review helpful

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