The topping on this pie makes it taste almost like a cross between a traditional pumpkin pie and a pecan pie. It never lasts very long in our home.
Preheat oven to 425 degrees F (220 degrees C)
1. In a large bowl, mix together the pumpkin puree, sweetened condensed milk and egg yolks.
2. Stir in pumpkin spices and salt.
3. In a large metal or glass bowl, whip egg whites until soft peaks form. Gently fold into the pumpkin mixture.
4. Pour filling into pie shell.
5. Bake for 15 minutes in preheated oven.
6. While the pie is baking, prepare the topping.
TOPPING:
In a small bowl, combine flour, brown sugar and cinnamon. Cut in the chilled butter with a fork or pastry cutter until the mixture is crumbly. Mix in the chopped nuts and sprinkle the topping over the pie.
Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for 40 minutes more or until set.
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Got great reviews at a party I took this. I didn’t have pecans, and I’m allergic to walnuts, so I substituted in almonds. The one thing I found with the streusel topping is that it needed a little more butter to wet the brown sugar and make it so that it would stick to the top.
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