I made this pumpkin pie for our thanksgiving feast, first of all I had no intension of celebrating thanksgiving but my son said we should have a special meal on thanksgiving day but I tried to convince him that its not our tradition but he replied once we are here in US, we got to follow their tradition too and I had nothing to say rather than agreeing with him and that’s how I ended up making a special feast on thanksgiving day but I refused to make turkey and substituted with smaller bird chicken and made it the Indian tandoor way and I also made mashed potato, gravy, baked an Italian bun and steam cooked plain sweet peas and one food that really stood out is the pumpkin pie.
This the best pumpkin pie I have ever tasted (I haven’t tasted any before), I made this for the first time and I got the recipe from the ehow.com website and once again I say baking is always easy and comes out good if follow the exact measurement and it that case this recipe was a great success. My hubby loved it and he almost licked his spoon. Streusel is a kind of crumb topping made with some nuts that goes on top of the pumpkin pie, which gives a wonderful twist to the taste.
Pumpkin Puree – 1 can
Sweetened condensed milk – 1 can
Pie Crust – 1
Egg – 2
Ground Cinnamon – 1 tsp
Ground Nutmeg – 1 tsp
Salt – ½ tsp
For streusel topping
Brown Sugar – ¼ Cup
All purpose flour – 2 tsp
Walnut or pecan – ½ Cup chopped
Butter – 2 tbsp
Ground Cinnamon – 1tsp
Pre-heat Oven to 425*F
Separate yolk and white.
In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs yolk, spices, and salt and blend well.
In a separate bowl, beat well the egg white until you get a stiff peak and fold the egg white into the pumpkin mixture. Pour the mixture into the pie crust and place the crust on the cookie pan and bake in the oven for 15 mins.
For streusel topping, combine brown sugar, flour, walnut or pecan, cinnamon and butter, note that butter should be used directly from fridge not melted, use your hands to mash the butter and mix with all ingredients.
After pie is baked for 15 mins, reduce the oven temp to 350*F .
Top the pie with the streusel and bake in the oven again for 40 mins.
Cool for 1 hour and refrigerate for 3 hours before serving, serve with whipped cream.