Streusel Pumpkin Pie

By shuber

Ingredients

• Pie:
• 1/2 pkg. (15 oz) refrigerated pie crusts (1 crust)
• 1 can (15 oz) solid pack pumpkin
• 1 can (12 oz) evaporated milk
• 3/4 C. sugar
• 2 eggs
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• Struesel:
• 1/2 C. chopped pecans
• 1/4 C. packed brown sugar
• 1 T. all-purpose flour
• 1 T. butter, softened

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 425 degrees. Place pie crust in deep dish pie plate, gently pressing dough into bottom and up sides of pie plate. In 2-qt. bowl, combine pumpkin, milk, sugar, eggs, and spices using whisk. Pour mixture into crust. Cover edges of crust with aluminum foil. Bake 15 minutes.
2. For streusel, combine pecans, sugar, flour and butter; mix well.
3. Reduce oven temperature to 350 degrees. Sprinkle top of pie with streusel leaving 2-inch opening in center. Continue baking 40-50 minutes or until done. Cool at least 30 minutes before serving. Refrigerate any leftover pie.