The Best Pumpkin Pie Recipe

I’ve made and tested many pumpkin pie recipes, but this is without a doubt the best pumpkin pie I have ever made.  This recipe comes to me courtesy of my good friend Tina and is so beautiful and rich, perfect for a holiday celebration. The key to this pumpkin pie is the crumbly crust topping which is to so tasty!

Combine until smooth:

15 oz pumpkin mix

14oz sweetened condensed milk

2 egg yolks (save whites for later)

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

Separately beat 2 egg whites until stiff and fold into combined pie mixture. Pour over unbaked pie shell and bake for 15 minutes at 425 degrees.

Reduce heat to 350 and bake for 40 minutes more, after you have sprinkled on topping mixture. To make topping mixture combine, in a small bowl:

2 tablespoons flour

1/2 cup brown sugar

1 teaspoon cinnamon

2 tablespoons butter

Using two knives or a pastry cutter, cut into the mixture until butter is broken down and mixture is crumbly.

Serves 8

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