Zutaten für Pumpkin Pie With Streusel Topping
- Pumpkin Puree
- Sweetened Condensed Milk
- 2 large egg yolks
- Ground Cinnamon
- 1/2 teaspoon ground nutmeg
- Ground Ginger
- 1/4 teaspoon salt
- 2 large egg whites
- Deep Dish Pie Shells
- All Purpose Flour
- 1/2 cup packed light brown sugar
- 1/2 cup (1 stick) cold unsalted butter
- Walnuts
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Zubereitung von Pumpkin Pie With Streusel Topping
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 (14 ounce) can sweetened condensed milk, 2 large egg yolks, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/4 teaspoon salt.
- In a separate large bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the whipped egg whites into the pumpkin mixture until just combined.
- Pour the pumpkin mixture into an unbaked 9-inch pie crust.
- Bake for 15 minutes at 425°F (220°C).
- While the pie is baking, prepare the streusel topping:
- In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in 1/2 cup chopped pecans or walnuts (optional).
- Sprinkle the streusel topping evenly over the partially baked pie.
- Reduce oven temperature to 350°F (175°C).
- Continue baking for 40-45 minutes, or until a knife inserted near the center comes out clean. Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
142g
Fat
38g
Carbs
17g
