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Full Online Book HomeLearning KitchenPies - Pumpkin Struesel Pumpkin Pie
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Pies - Pumpkin Struesel Pumpkin Pie Post by :CAASE Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3100

Click below to download : Pies - Pumpkin Struesel Pumpkin Pie (Format : PDF)

Pies - Pumpkin Struesel Pumpkin Pie

1 (16 oz.) can pumpkin
1 (14 oz.) can Eagle Brand® sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1( 9") unbaked pie shell
Streusel topping (recipe below)


Preheat oven to 425° F.

In mixing bowl combine pumpkin, condensed milk, eggs, spices and salt; mix well. > Pour into unbaked pie crust.

Bake for 15 minutes. Lower oven temp. to 350 and bake an additional 15 minutes more.

Sprinkle with struesel topping (recipe to follow) and bake for 15-20 minutes more. Remove from oven and cool before serving.


Streusel topping:
1/2 cup brown sugar, packed
1/2 cup flour
1/4 cup cold butter
1/4 cup chopped walnuts or pecans


Combine brown sugar and flour. Cut in cold butter with pastry blender or two knives until mixture is crumbly. Stir in nuts.
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Crust: 1 1/2 cups all purpose flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces 3 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces 3 tablespoons (about) ice water 1 large egg yolk, beaten to blend Filling: 1 15-ounce can pure pumpkin 2/3 cup (packed) golden brown sugar 2/3 cup whipping cream 1/3 cup whole milk 2 large eggs 1/4 cup sugar 1 teaspoon vanilla extract 1 1/4 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/8 teaspoon ground allspice 1/2 cup walnuts, toasted, chopped
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