“This is one of the best combos I have found. Perfect for fall, and a bit of a change from the standard pumpkin pie. I usually use a graham cracker crust, but a gingersnap crust or even a regular deep dish crust would be fine--depends on your taste, and don't forget the whipped topping!”
READY IN:
1hr 25mins
SERVES:
8-12
YIELD:
1 9 inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients with a whisk til combined. Pour into pie shell and place carefully in preheated 350° oven. Bake for 55 minutes and add streusel topping. Bake an additional 15 minutes. Cool and serve with whipped topping, fresh whipped cream, or ice cream.
  2. Note: I use my food processor to make the topping. Just throw all ingredients for topping in processor bowl, and process till mealy. Don't even have to chop the nuts!

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