Perfect Pumpkin Pie

By Hklbrries

We Costigan's had this Thanksgiving 2003 and the consensus on it was that it was "so so." Don't think I used the toppings, however, so that might make a difference.

Cheryl Costigan

Ingredients

• Pie:
• 1 (15 ounce) can pumpkin (2 cups)
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 (9-inch) unbaked pie shell or deep-dish pie shell
• Sour Cream Topping:
• 1 1/2 cups sour cream
• 2 tbsp sugar
• 1 tsp vanilla extract
• Streusel Topping:
• 1/2 cup light brown sugar, packed
• 1/2 cup unsifted flour
• 1/4 cup cold butter
• 1/4 cup chopped nuts

Preparation

Step 1

Preheat oven to 425 F. With wire whisk, beat pumpkin, sweetened condensed milk, eggs, spices and salt.

Pour into pie crust. Bake 15 minutes.

Reduce oven heat to 350 F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

Sour Cream Topping: Combine sour cream, sugar and vanilla extract. After pie has baked 30 minutes at 350 F, spread mixture evenly over pie; bake 10 minutes longer.

Streusel Topping: Combine light brown sugar and unsifted flour; cut in cold butter until crumbly. Stir in chopped nuts. After pie has baked for 30 minutes at 350 F, sprinkle on top of pie; bake 10 minutes longer.