Pecan Streusel Pumpkin Pie
by Tamara Rollins, Allentown
1 Pie Crust, refrigerated
1 3/4 Cup Canned Solid Packed Pumpkin (15 0z.)
1 Can Evaporated Milk (12 oz.)
2 Large Eggs, beaten
3/4 Cup Sugar
1 tsp. Ground Cinnamon
1/4 tsp. Salt
1/2 Cup Flour
1/3 Cup Firmly Packed Brown Sugar
3 Tbsp. Butter
1/2 Cup Chopped Pecans
Whipped Cream (optional)
-Prepare pie crust according to package directions into a 9-inch pie plate.
-Heat oven to 350 degrees.
-Stir together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl until smooth and creamy.
-Pour into unbaked pie crust.
-Combine flour, brown sugar, butter, cinnamon, and salt.
-Mix with a fork until the mixture resembles coarse crumbs.
-Stir in chopped pecans.
-Sprinkle over the filling.
-Bake 55 to 60 minutes or until knife inserted in center comes out clean.
-Cool to room temperature before serving.
Finish off this amazing dessert with whipped cream if desired and enjoy!
What’s on your holiday menu this year?
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