Streusel-Topped Pumpkin Pie

Filling:
1/2 cup sugar
1 1/2 tsp. Pumpkin pie spice
1/4 tsp. Salt
1 (16 oz.) can pumpkin
1 (12 oz.) can evaporated milk
2 eggs, slightly beaten

Streusel:
1/4 cup firmly packed brown sugar
2 Tbsp flour
2 Tbsp margarine, softened
1/2 cup Black Walnuts

Topping:
1 (8 oz.) carton frozen whipped topping, thawed
1 tsp. Grated orange peel


Prepare 9-inch pie crust. Heat oven to 425 degrees. In a large bowl,
combine all filling ingredients; beat until well blended. Pour into pie
crust. Bake for 15 minutes. Reduce oven to 350 degrees and continue baking
for 15 minutes. In a small bowl, combine all streusel ingredients.
Sprinkle streusel over pumpkin filling. Bake an additional 15 to 20
minutes or until knife inserted in center comes out clean. Cool. In a
small bowl, gently fold whipped topping and orange peel together. Serve
over cooled pie. Refrigerate any remaining pie. Makes one 9-inch pie.

www.Black-Walnuts.com

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