Pecan Streusel Pumpkin Pie

20 min
55 min
8 servings

INGREDIENTS:

• CRUST
• Single Crust Classic Crisco Pie Crust
• FILLING
• 1 3/4 cups (15 oz.) canned solid-pack pumpkin
• 1 (12 oz.) canPET® Evaporated Milk
• 2 large eggs, beaten
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• TOPPING
• 1/2 cup Pillsbury BEST® All Purpose Flour
• 1/3 cup firmly packed brown sugar
• 3 tablespoons butter
• 1/2 tablespoon ground cinnamon
• 1/8 teaspoon salt
• 1/2 cup chopped pecans
• Sweetened whipped cream (optional)
• 6 to 8 pecan halves (optional)

PREPARATION DIRECTIONS:

1. 1.
   PREPARE single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.


2. 2.
   HEAT oven to 350ºF.


3. 3.
   STIR together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in large bowl until smooth and creamy. Pour into unbaked pie crust.


4. 4.
   COMBINE flour, brown sugar, shortening, cinnamon and salt. Mix with fork or pastry blender until mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle over filling.


5. 5.
   BAKE 55 to 60 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Garnish with sweetened whipped cream and pecan halves, if desired.


6. 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.