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 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...
Traditional pumpkin pie made special with the addition of a delicious streusel topping. Enjoy!
Preheat oven to 425Â°. With mixer or wire whisk, beat pumpkin, Eagle Brand, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust.
- 1 (15-ounce) can pumpkin
- 1 (14-ounce) can Eagle BrandÂ® 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) KeeblerÂ® Ready CrustÂ® 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
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 350Â°. 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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I used to cook for harvest men. I did alot of pie baking when I was in my 20's.
Between my mom and alot of practice I have mastered the pie game. If you need help or just want to chat. Post, Please . . . . . .
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