Sunday, November 22, 2009

Thanksgiving Recipe - Jewish Style!

Streusel-Topped Pumpkin Pie


1/2 cup sugar
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1 16 oz. can pumpkin
1 12 oz. can evaporated milk
2 eggs, slightly beaten


1 8oz carton frozen whipped topping, thawed
1 tsp. grated orange peel
9-inch pie crust

1/4 cup firmly packed brown sugar
2 Tbsp. flour
2 Tbsp. margarine, softened
1/2 cup black walnuts

Heat oven to 425 degrees.  In a large bowl, combine all filling ingredients; beat until well blended.  Pour into pie crust.  Bake for 15 minutes.

Reduce oven to 350 degrees and continue baking for 15 minutes.  In a small bowl, combine all streusel ingredients.  Sprinkle streusel over pumpkin filling.

Bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.  Cool.

In a small bowl, gently fold whipped topping and orange peel together.  Serve over cooled pie.  Refrigerate any remaining pie.

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