Pumpkin Pie With Streusel Topping

• Filling
• 1 can Pumpkin Puree (or 15 Oz. Of Puree Of Roasted Pumpkin)
• 1 can Sweetened Condensed Milk (14 Oz)
• 2 whole Eggs, Separated
• 2 teaspoons Pumpkin Pie Spices
• 1/2 teaspoons Salt
• 1 whole (9-inch) Unbaked Pie Shell
• _____
• Topping
• 2 Tablespoons All-purpose Flour
• 1/4 cups Packed Brown Sugar
• 1 teaspoon Ground Cinnamon
• 2 Tablespoons Butter, Chilled
• 1 cup Chopped Pecans (can Substitute Walnuts)

1. Preheat oven to 425 degrees F (220 degrees C)
2. 1. In a large bowl, mix together the pumpkin puree, sweetened condensed milk and egg yolks.
3. 2. Stir in pumpkin spices and salt.
4. 3. In a large metal or glass bowl, whip egg whites until soft peaks form. Gently fold into the pumpkin mixture.
5. 4. Pour filling into pie shell.
6. 5. Bake for 15 minutes in preheated oven.
7. 6. While the pie is baking, prepare the topping.
8. TOPPING:
9. In a small bowl, combine flour, brown sugar and cinnamon. Cut in the chilled butter with a fork or pastry cutter until the mixture is crumbly. Mix in the chopped nuts and sprinkle the topping over the pie.
10. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for 40 minutes more or until set.

filling, pumpkin puree, milk, eggs, salt, shell, topping, allpurpose, ubc, ground cinnamon, butter, pecans

Taken from tastykitchen.com/recipes/desserts/pumpkin-pie-with-streusel-topping/ (may not work)