Pumpkin Pie With Pecan Streusel Recipe

This Pumpkin Pie with Pecan Streusel recipe combines two favorites to make one incredible dessert. If your looking for something new but awesome, this is the holiday treat for you, whatever holiday you’re baking Pumpkin pie for.

INGREDIENTS:

* Heat oven to 350 degrees F.

Filling
Pre-made Pie Crust (Not Baked)
1 ¾ Cups Canned Solid-Pack Pumpkin
1 Can of Evaporated Milk
2 Large Eggs, Beaten
¾ Cup of Sugar
1 Tsp Ground Cinnamon
¼ Tsp of Salt

Topping
½ Cup of All Purpose Flour
1/3 Cup of Firmly Pressed Brown Sugar
3 Tbsp. of Butter
½ Tbsp. Ground Cinnamon
1/8 Tsp. of Salt
½ Cup of Chopped Pecans
Sweetened Cool Whip whipped cream (optional)
6 to 8 Pecan halves (optional)

DIRECTIONS:

1. Place your pre-made pie crust in a 9-inch pie plate; do not bake.

2. In a large bowl, stir together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt until smooth and creamy.

3. Pour into unbaked pie crust.

4. In a separate bowl, combine flour, brown sugar, shortening, cinnamon and salt.

5. Mix with fork or pastry blender until mixture resembles coarse crumbs.

6. Stir in chopped pecans. Sprinkle over filling.

7. Bake for 55 to 60 minutes or until knife inserted in center comes out clean.

8. Cool to room temperature before serving. Garnish with sweetened whipped cream and pecan halves, if desired.

~ TIP ~
* Be sure to use canned solid-pack pumpkin and not pumpkin pie filling in this recipe. Pumpkin pie filling already contains spices and other added ingredients which will effect the flavor and texture of your pie.

* Serves 8.