Simply Blissful Living - Taste of Fiji

Ingredients: 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 Strudel: 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 Method: 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...

Ingredients 3 tsp (or 1 tbsp)  ground cinnamon 2 tsp ground ginger 1 1/2 tsp ground nutmeg  1/2 tsp ground cloves 1/2 tsp ground allspice Method: In a small bowl, mix all ingredients with a whisk until thoroughly combined.  Store in an airtight container. If you do not have the ground version of these spices, I recommend getting the whole spices and dry roasting them for a few minutes. Grind each spice separately and then measure them out.