Recipe by Cindy B.
"This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream."
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1 (15 ounce) can
1 (14 ounce) can
sweetened condensed milk
1 (9 inch)
unbaked pie shell
packed brown sugar
I have made this recipe for years its the only pumpkin pie my family will eat now! One hint- you dont need to whip the egg whites and it turns out the same, very fluffy and raised. I have always used deep dish pie crusts, makes one very full and nice, I dont use any nuts in the crumb topping.. make sure your butter is very chilled before you start using it, also, add 2 tablespoons more flour, seems to absorb and set better. Lastly, I cover the outside of the crust with foil, it bakes so fast with this recipe, can take it off 10 minutes before its done, but I use frozen crusts, so easier and just as good to me. You really cant mess this pie up, my husband even helps make it, its so easy. ****
I am not sure I understand this pie. The topping did not seem to go with the filling. The spice blend seemed very off and the filling was not very sweet like a pumpkin pie. No one ate more than one piece after trying. Not sure what was missing.
Fantastic, easy pie to make. When using 9" shallow pie crusts, makes 2 pies though.
OMIGOSH!! I started making this last Thanksgiving and it quickly became my signature! My family no longer buys their pumpkin pies and my young cousins will eat the whole thing if left alone! The topping is to DIE FOR!! My husbands family (Portuguese) didn't eat pumpking pie, now they do!
This is the BEST! Most recipes that call for canned pumpkin come out kind of squishy when you substitute fresh pumpkin. This didn't. Even my very picky daughter loves it! I reduce the nutmeg to 1/4 teaspoon, add 1/8 teaspoon cloves and use peacans instead of walnuts (just cuz I like 'em better). It comes out perfect every time. THANKS!
Thank you for sharing this delightful recipe. I had enough pumpkin for two pies last night, so I made them. The pie was as light and smooth as can be, and the streusel topping was delicious, too. However, next time I will half the amount of streusel, as I find it to be a little too much for a pie (and it almost overcomes the nice flavor of the pumpkin filling).
There aren't enough stars for this pumpkin pie! I followed the recipe exactly and added two teaspoons of vanilla extract. Everyone raved about it! The streusel topping is incredible and the pie itself makes a great presentation. I served it bourbon whipped cream from this site.
I used fresh pumpkin and the results were amazing. It's the best pumpkin pie I've ever had.
I did not, however, make the streusel top, and the pie stands on its own just fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Family's Favorite Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 229
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