Pumpkin Pie with Brown Sugar Pecan Streusel & Whipped Topping
Pie
1 15-ounce can pumpkin
1 can (14 oz.) condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/4 t. Chinese Five Spice
1/2 t. salt
1 Graham Cracker Pie Crust
Beat pumpkin, condensed milk and all spices together til creamy. Pour onto the graham cracker crust. Set pie onto cookie sheet and into preheated 425 oven. Bake for 15 minutes. Lower heat to 350 and bake another 15 minutes. Sprinkle on streusel mixture and then sprinkle on 1 T. cinnamon all over top. Bake for another 10 minutes. Let cool on wire rack and then refrigerate. Serve cold. Keep refrigerated.
Brown Sugar Pecan Streusel Topping
1/2 c. firmly packed brown sugar
1/2 c. flour
Mix together in a bowl.
Cut in: 1/4 c. cold margerine or butter until crumbly.
Stir in 1/4 c. chopped nuts
Makes 8 servings.
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