Brown Family's Favorite Pumpkin Pie
While pumpkin puree is simply cooked and pureed winter squash, pumpkin pie filling has added flavors, like cinnamon, nutmeg, cloves, and sugar.
Recipe Summary Brown Family's Favorite Pumpkin Pie
This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream.
Ingredients | Pumpkin Puree Vs Pumpkin Pie Filling1 (15 ounce) can pumpkin puree1 (14 ounce) can sweetened condensed milk2 egg yolks1 teaspoon ground cinnamon½ teaspoon ground ginger½ teaspoon ground nutmeg½ teaspoon salt2 egg whites1 (9 inch) unbaked pie shell2 tablespoons all-purpose flour¼ cup packed brown sugar1 teaspoon ground cinnamon2 tablespoons butter, chilled1 cup chopped walnutsDirectionsPreheat 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.Info | Pumpkin Puree Vs Pumpkin Pie Fillingprep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
1 - 9 inch pie
TAG : Brown Family's Favorite Pumpkin PieFruits and Vegetables, Vegetables, Squash,
