Streusel Topped Pumpkin Pie

Recipe from Penzeys Spices

INGREDIENTS:

1 9-inch unbaked pie shell (see below for our favorite recipe)

Filling:

3/4 Cup sugar
11/2 tsp. PUMPKIN PIE SPICE
1 16-oz. can pumpkin (13/4 Cups)
1 12-oz. can evaporated milk (11/2 Cups)
2 eggs, slightly beaten
1/4 tsp. salt

Streusel Topping:

1/4 Cup firmly packed brown sugar
2 TB. flour
2 TB. butter or margarine, softened
1/2 Cup chopped pecans

Pie Crust:

1/4 lb. butter (1 stick)
1 Cup flour
pinch salt
pinch sugar
2 TB milk

LET'S MAKE THE PIE:

Preheat the oven to 425°. In large bowl, combine the sugar, PUMPKIN PIE SPICE, pumpkin, evaporated milk, eggs and salt. Beat until well blended. Pour into the pie crust. In a small bowl, combine all of the streusel ingredients. Sprinkle the streusel over the pumpkin mixture. Bake at 425° for 15 minutes. Reduce the heat to 350° and bake for 30-35 minutes, until a knife inserted into the center comes out clean. Let cool. Serve with whipped cream if desired.

Pie Crust: To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar to the butter and beat or mix by hand to combine. Add the milk in a thin stream, mixing until thoroughly blended. Form into a ball and chill until it can be easily handled. Sprinkle the table and the dough ball with flour, and using short strokes, roll it from the center to the edges until it is 1/8 to 1/4 inch thick. Turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger than your 9-inch pie pan when inverted. Ease it in the ungreased pie pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Prick the crust all over with a fork.

Prep. time: 15 minutes
Baking time: 50 minutes
Serves: 8

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)