Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Mix pumpkin, sweetened condensed milk, and egg yolks in a large bowl until smooth. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt until well combined.
Beat egg whites in a clean glass or metal bowl until soft peaks form, about 2 minutes. Fold egg whites into pumpkin mixture until no streaks remain. Pour filling into unbaked pie shell and smooth the top.
Bake in preheated oven for 15 minutes. Meanwhile, combine flour, brown sugar, and 1 teaspoon cinnamon in a small bowl until evenly blended. Cut butter into flour mixture until crumbly, about 2 minutes. Stir in chopped walnuts. Sprinkle topping over pumpkin pie.
Reduce oven temperature to 350 degrees F (175 degrees C).Bake pie until center is set and a knife inserted near the center comes out clean, about 40 minutes. Cool pie on a wire rack until room temperature, about 2 hours.
Nutrition Facts (per serving)
| 463 | Calories |
| 26g | Fat |
| 52g | Carbs |
| 10g | Protein |
