HEAT oven to 350°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges.
STIR together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in large bowl until smooth and creamy. Pour into unbaked pie crust.
For Streusel Topping: COMBINE flour, brown sugar, butter, cinnamon and salt. Mix with fork or pastry blender until mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle over pumpkin filling.
BAKE 55 to 60 minutes or until knife inserted in center comes out clean. Place pie on wire rack to cool completely. Serve with sweetened whipped cream and pecan halves, if desired.
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.
(1 slice, 1/8 of pie)
Calories from Fat200g
Total Fat 23g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 45g
Dietary Fiber 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet