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Cook Time: 1 hour
Ingredients:
- 1 unbaked pastry shell, 9-inch
- 1 can (16 ounces) pumpkin, or 2 cups puree
- 1 can (14 ounces) sweetened condensed milk
- 2 eggs, beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- .
- Pecan Streusel Topping
- 1/2 cup firmly packed light brown sugar
- 1/2 cup flour
- 1/4 cup firm butter
- 1/4 cup chopped pecans
Preparation:
In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt; blend well.
Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. Set aside.
Pour pumpkin mixture into the unbaked pastry shell. Bake for 15 minutes.
Reduce oven temperature to 350°. Bake for 25 minutes longer. Sprinkle streusel topping over pie. Continue baking at 350° for about 15 to 20 minutes longer, or until golden brown and the filling is set.
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