Pumpkin Pie with Pumpkin Spice Strudel Topping
1 9 inch unbaked refrigerated pie crust [this one is dairy free]
15 oz (1 can) pumpkin puree
1 can (11-14 oz) sweetened condensed milk [for dairy free, use coconut condensed milk]
2 large eggs
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup Walnuts, chopped
1 tsp pumpkin pie spice
- Preheat oven to 425 degrees Fahrenheit. Line your pie pan with refrigerated pie crust and prick the bottom of the crust with a fork multiple times. Bake for 10 minutes. Remove once baked and let cool.
- Reduce oven at 375 degrees Fahrenheit. In a medium bowl, whisk pumpkin, sweetened condensed milk, eggs, spices and salt until smooth. Pour into baked crust.
- In a separate bowl, whisk together flour, brown sugar and pumpkin pie spice. Cut in butter until crumbly. Stir in walnuts. Sprinkle over pie filling generously.
- Bake for 30-40 minutes or until a knife/skewer inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers for 3-4 days.
Watch me make it here!