1 can pumpkin puree (15 oz)
1 can sweetened condensed milk (14 oz)
2 egg yolks
1 t ground cinnamon
1/2 t ground ginger
1/2 t ground nutmeg
1/2 t salt
2 egg whites
1 unbaked pie shell (9 inch)
2 T flour
1/4 c packed brown sugar
1 t ground cinnamon
2 T butter, chilled
1 c chopped walnuts
Preheat the oven to 425 degrees F. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell. Bake for 15
minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie. Reduce the
heat to 350 degrees F. Bake an additional 40 minutes, or until set.
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