Pecan-Streusel Topped Pumpkin Pie

By: Marge Perry & David Bonom

Ingredients

1 pre-baked of Flaky Pie Crust
1 (15-ounce) can of pumpkin unsweetened solid pack
1 (14-ounce) can of sweetened condensed milk
3 large of eggs
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/4 teaspoon of ground allspice
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
1/8 teaspoon of ground cloves
1/3 cup of all-purpose flour
1/3 cup of packed light brown sugar
1/3 cup of rolled oats
1/3 cup of pecans coarsely chopped
3/4 teaspoon of ground cinnamon
4 tablespoons of cold unsalted butter cut into small pieces

Directions

  1. Preheat the oven to 375°F.
  2. For the filling: combine the pumpkin, sweetened condensed milk, eggs, vanilla extract, cinnamon, allspice, ginger, nutmeg, salt, and cloves in a medium bowl; whisk well to mix. Pour the mixture into the pie crust.
  3. For the streusel: combine the flour, sugar, oats, pecans, and cinnamon in a bowl. Add the butter and rub it into the mixture with finger tips until mixture looks like coarse crumbs and clumps together when compressed. Sprinkle streusel mixture over pumpkin filling.
  4. Place pie pan on baking sheet and set in the lower third of the oven. Bake 40-50 minutes or until the filling is set and the streusel is golden brown. If the edges of the crust or streusel start to brown too quickly cover the pie loosely with foil and continue to bake. Remove from the oven and cool completely on a wire rack before cutting. Chill if desired.