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Walnut Streusel Pumpkin Pie

HOLIDAY RECIPE:

Brain-healthy pumpkin pie gets a new twist with a crunchy, neuroprotective walnut streusel topping. Try this easy recipe that starts with a store-bought pie crust!


INGREDIENTS

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TOTAL TIME 1 HR, 10 MINS
COOK TIME 50 MINS
ACTIVE TIME 20 MINS
SERVES 10 PEOPLE
NUTRITION 285 CALORIES
FAT 13g
SATURATED FAT 4g
MONOUNSATURATED FAT 4g
POLYUNSATURATED FAT 5g
CHOLESTEROL 47mg
SODIUM 133mg
CARBOHYDRATES 40g
DIETARY FIBER 2g
PROTEIN 5g

DIETARY CONSIDERATIONS

Kid-Friendly, Low Sodium, Vegetarian

  • Pastry dough for 1 pie crust
  • 1 (15-ounce) can pumpkin
  • 3/4 cup brown sugar
  • 1 cup evaporated milk (skim or low-fat)
  • 2 teaspoons cinnamon (slightly heaping)
  • 1/2 teaspoon each: ground nutmeg, ground ginger and cloves (slightly heaping)
  • 2 eggs

For The Streusel:

  • 1/2 cup chopped walnuts
  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 3 tablespoons butter, melted
  • 3/4 teaspoon cinnamon

DIRECTIONS

  1. Preheat oven to 375°F. Line a 9-inch pie dish with pastry dough; turn under excess dough to fit dish and flute decoratively.
  2. Whisk together pumpkin, brown sugar, milk, spices and eggs until smooth and pour into pastry.
  3. Stir together streusel ingredients in a medium bowl with a fork and carefully sprinkle over pie.
  4. Bake for 45 to 50 minutes, tenting with foil if crust browns too quickly. Let cool completely before serving.
  5. For an extra ginger kick, top pie with a ginger whipped cream. Whip heavy cream with a little powdered sugar to lightly sweeten, then stir in finely chopped crystallized ginger to taste.

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B. Berger

B. Berger

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