Streusel-Topped Pumpkin Pie

This recipe is by far the holiday family favorite. Gramma Marilyn made it for our Thanksgiving Dinner ten years ago, and it is a regular on our table every year without fail.

Previously, I had never been a fan of pumpkin pie. Too slimy. But, this pie has a graham cracker crust and a crunchy, sweet, nutty top, which offset the smooth custard and make for a great combination.

The ingredients usually go on sale every fall and aside from the egg and butter, they are all pantry stable, so you can stock up and always have what you need for a fantastic pie. We like to serve it with freshly whipped cream. Oh my!

Streusel-Topped Pumpkin Pie

15 oz. can solid pack pumpkin
14 oz. can sweetened, condensed milk
1 egg
1 1/4 t. cinnamon, divided usage
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1 graham cracker pie crust
1/4 c. firmly packed brown sugar
2 T. flour
2 T. cold butter
3/4 c. chopped nuts

Preheat oven to 425°. In large mixing bowl, beat pumpkin, sweetened condensed milk, egg, 3/4 t. cinnamon, ginger, nutmeg and salt. Pour into crust. Bake 15 minutes. Meanwhile, combine sugar, flour and remaining 1/2 t. cinnamon. Cut in butter until crumbly. Stir in nuts. Remove pie from oven. Reduce oven temp to 350°. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve with whipped cream, definitely. This is delicious warm, at room temperature, or chilled. Store in the refrigerator.

For other must-have holiday dishes, visit Tasty Eats at Home on Thursday when Alta is hosting this week’s edition of the Holiday Food Fest. Pop on over and check out a collection of great recipes.