box Pillsbury® refrigerated pie crusts, softened as directed on box
can (15 oz) pumpkin (no pumpkin pie mix)
can (12 oz) evaporated milk (1½ cups)
cup granulated sugar
eggs, slightly beaten
teaspoons pumpkin pie spice
cup packed brown sugar
tablespoons all-purpose flour
tablespoons butter or margarine, softened
cup chopped pecans
teaspoon grated orange peel
container (8 oz) frozen whipped topping, thawed (3 cups).
1 Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. 2 In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan. 3 Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients. 4 Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour. 5 Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.