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Pecan Pumpkin Streusel Pie

For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together.

Pan size: 9 inch pie plate
Temp: 350°F degrees
Baking time: 55 to 60 minutes
Servings: 8

Pecan Streusel Pumpkin Pie Baking Directions

A new twist to a Holiday Pecan Streusel Pumpkin Pie the whole family will love.

Single Crisco Pie Crust recipe

Pecan Streusel Pumpkin Filling
1 3/4 cups or 15 ounce canned solid-pack pumpkin
1 (12 oz.) can evaporated milk
2 large eggs, beaten
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Topping
1/2 cup 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)
10 to 18 pecan halves for serving garnish

Prepare your oven. Crisco Pie Crust recipe for a single pie crust recipe directions, using a 9-inch pie plate; do not bake.

Stir together pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg and salt in large a bowl until creamy and smooth. Pour pumpkin batter into a unbaked pie crust.

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.

Bake pumpkin streusel for allotted time or a until knife inserted in the center comes out clean. Cool pumpkin streusel to room temperature before serving. Garnish with sweetened whipped cream and pecan halves, if desired.

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.