Streusel-Topped Pumpkin PieRecipe Index: Desserts > Pies
1/2 cup sugar
1 1/2 tsp. Pumpkin pie spice
1/4 tsp. Salt
1 - 16 oz. can pumpkin
1 - 12 oz. can evaporated milk
2 eggs, slightly beaten
1/4 cup firmly packed brown sugar
2 T. flour
2 T. margarine, softened
1/2 cup Hammons Black Walnuts
1 - 8 oz. carton frozen whipped topping, thawed
1 tsp. Grated orange peel
Prepare 9-inch pie crust. Heat oven to 425 degrees. In a large bowl, combine all filling ingredients; beat until well blended. Pour into pie crust. Bake for 15 minutes. Reduce oven to 350 degrees and continue baking for 15 minutes.
In a small bowl, combine all streusel ingredients. Sprinkle streusel over pumpkin filling. Bake an additional 15 to 20 minutes or until knife inserted in center comes out clean. Cool. In a small bowl, gently fold whipped topping and orange peel together. Serve over cooled pie. Refrigerate any remaining pie. Makes one 9-inch pie.
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