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pumpkin Pie Whether it's for the Thanksgiving Feast or just an everyday dessert treat, pumpkin pie is a favorite fall after dinner sweet. Topped with cream or eaten plain, flavored with ginger, maple or just a bit of honey and cinnamon the custardy pumpkin filling is a fall tradition that bridges the generation gap..

PUMPKIN PIN

Pumpkin pie may be a standard at the holiday table, but these recipes provide plenty of variations on the theme. Try the pie with Streusel Topping, Pumpkin Chocolate Chip Muffins, Holiday Pumpkin Bread, Pumpkin Cheesecake Bars or one of the other great ideas listed here for an updated pumpkin dessert...

streusel Pie Traditional pumpkin pie made special with the addition of a delicious streusel topping. Enjoy!

  • 1 (15-ounce) can pumpkin
  • 1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
  • 1 egg
  • 1 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon, each ground ginger, nutmeg and salt
  • 1 (6-ounce) Keebler® Ready Crust® Graham Cracker Pie Crust
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons flour
  • 2 tablespoons cold butter or margarine
  • 3/4 cup chopped walnuts
Preheat oven to 425°. With mixer or wire whisk, beat pumpkin, Eagle Brand, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust.

Bake 15 Minutes. Meanwhile, combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Remove crust from oven; reduce oven to 350°. Sprinkle streusel mixture over pie.

Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers.

Tip: Top with whipped cream if desired.



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