Pumpkin Pie a La Autumn

The month of September has somehow almost passed by. I honestly don't know how time can fly by so quickly. I guess I must be having a lot of fun...

So it's officially Autumn in just a couple days! Yay! My most favorite time of the year. Crisp, cool air, visits to the pumpkin patch, spiced apple cider, trees full of red, orange and yellow leaves. I love the way the season just makes me feel like I'm wrapped up in a big blanket of comfort. And, if you know me, there isn't anything more comforting than a big, home cooked meal. Ahh, yes. I can't post about my favorite season without sharing a recipe that only comes out (in my kitchen) during this special time of year. Pumpkin pie. Talk about comfort....

This is a recipe that I cam across last year, and am sticking with for a long time. I love it! The streusel topping is optional, but it certainly adds to the pie, in my opinion.

Pumpkin Pie

1 (15 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
2 egg yolks
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
2 egg whites
1 (9 inch) deep dish unbaked pie shell

Streusel Topping
2 Tbsp all-purpose flour
1/4 cup packed brown sugar
1 tsp ground cinnamon
2 Tbsp butter, chilled
1 cup chopped walnuts (optional)

Combine the flour, brown sugar, and cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in chopped nuts.

1. Preheat oven to 425
2. In a large bowl, mix together pumpkin, sweetened milk, and egg yolks. Stir in spices and salt. In another bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
3. Bake for 15 minutes. While the pie is baking, prepare the streusel topping. Sprinkle topping over pie.
4. Reduce the heat to 350. Bake an additional 40 minutes, or until set.


So there you have it... one of the many things that sum of Fall comfort for me. And of course, a dollop of whipped cream on top doesn't hurt either! Enjoy the season, and enjoy the pie!