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Print this Recipe    Pumpkin Streusel Pie

Streusel-Topped Pumpkin Pie

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

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

8 oz carton frozen whipped topping, thawed
1 teaspoon grated orange peel

Prepare 9-inch pie crust. 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. Makes one 9-inch pie.

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