It's Pumpkin season! Pretty much my favorite season of the year, for fun and for food. I love cooking with pumpkin and i love carving pumpkins. Plus I love Pumpkin spice scented candles.
With this dessert you won't have to light the candles. It brings the scent into your house for real. Plus then you get to eat it and you don't have that waxy aftertaste. (for the record I have never tasted my candles)
Streusel Topped Pumpkin Pie
1 (15 oz.) can pumpkin (2 cups)
1 (14 oz.) can Sweetened Condensed Milk
1 large egg
1 1/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (6 oz.) prepared graham cracker pie crust
1/4 cup firmly packed brown sugar
2 tablespoons All Purpose Flour
2 tablespoons cold butter
3/4 cup chopped walnuts
HEAT oven to 425°F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
REMOVE pie from oven; reduce oven to 350°F. Sprinkle streusel mixture over pie.
BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.