This pumpkin pie is far superior than your average pumpkin pie, it has the addition of a walnut streusel topping. Serve with a scoop of ice cream or sweetened whipped cream.
Pumpkin puree can be purchased online.
I have made this recipe for years its the only pumpkin pie my family will eat now! One hint- you dont need to whip the egg whites and it turns out the same, very fluffy and raised. I have always used deep dish pie crusts, makes one very full and nice, I dont use any nuts in the crumb topping.. make sure your butter is very chilled before you start using it, also, add 2 tablespoons more flour, seems to absorb and set better. Lastly, I cover the outside of the crust with foil, it bakes so fast with this recipe, can take it off 10 minutes before its done, but I use frozen crusts, so easier and just as good to me. You really cant mess this pie up, my husband even helps make it, its so easy. **** - 14 Dec 2002 (Review from Allrecipes US | Canada)
Fantastic, easy pie to make. When using 9" shallow pie crusts, makes 2 pies though. - 18 Sep 2002 (Review from Allrecipes US | Canada)
OMIGOSH!! I started making this last Thanksgiving and it quickly became my signature! My family no longer buys their pumpkin pies and my young cousins will eat the whole thing if left alone! The topping is to DIE FOR!! My husbands family (Portuguese) didn't eat pumpking pie, now they do! - 02 Oct 2002 (Review from Allrecipes US | Canada)