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 Streusel Topped Pumpkin Pie 

Streusel Topped Pumpkin Pie
Streusel Topped Pumpkin Pie

Save room for dessert! If you like classic, creamy pumpkin pie, this streusel top will be your new favorite.


  • 1 pie crust, 9", unbaked
  • 2 cups pumpkin purée
  • 1 can sweetened condensed milk, 14 ounces
  • 2 large eggs, slightly beaten
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar, packed
  • 2 tablespoons flour
  • 2 tablespoons butter, melted
  • 3/4 cup walnuts, finely chopped


  1. Preheat oven to 425°F.
  2. In a mixing bowl, combine the pumpkin, condensed milk, eggs, 1 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust. Bake for 15 minutes. Reduce oven temperature to 350°F.
  3. In a small bowl, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon. Cut in the butter until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted 1" from the edge comes out clean. Cool and garnish as desired.

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