Pumpkin Pie With Pecan Streusel

By Diana Rattray

southernfood.about.com

Pumpkin Streusel Pie

Diana Rattray

A delicious pumpkin pie recipe with a brown sugar-pecan streusel topping.

Cook Time: 1 hour

Total Time: 1 hour

Ingredients:

• 1 unbaked pastry shell, 9-inch
• 1 can (16 ounces) pumpkin, or 2 cups puree
• 1 can (14 ounces) sweetened condensed milk
• 2 eggs, beaten
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• .
• Pecan Streusel Topping: 
• 1/2 cup firmly packed light brown sugar
• 1/2 cup flour
• 1/4 cup firm butter
• 1/4 cup chopped pecans

Preparation:

Heat oven to 400°.

In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt; blend well.

Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. Set aside.

Pour pumpkin mixture into the unbaked pastry shell. Bake for 15 minutes.

Reduce oven temperature to 350°. Bake for 25 minutes longer. Sprinkle streusel topping over pie. Continue baking at 350° for about 15 to 20 minutes longer, or until golden brown and the filling is set.