Brown Family's Favorite Pumpkin Pie Good Recipes

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Saturday, August 8, 2015

Brown Family's Favorite Pumpkin Pie

"This pumpkin pie has a walnut streusel topping this is elective. Serve with whipped topping or ice cream."

Ingredients :

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
half teaspoon floor ginger
half of teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-motive flour
1/four cup packed brown sugar
1 teaspoon floor cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Preheat the oven to 425 ranges F (220 tiers C).
In a big bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a huge glass or steel bowl, whip egg whites till gentle peaks shape. Gently fold into pumpkin combination. 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, integrate the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the bloodless butter with a fork or pastry blender till the aggregate is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the warmth to 350 degrees F (175 levels C). Bake an additional 40 mins, or till set.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, prepare dinner it lightly, and make easy-up less complicated.

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