INGREDIENTS:
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup pecan pieces
- 4 tablespoons butter
- 1 egg
- Filling:
- 2 large eggs, beaten
- 1/3 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup evaporated milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- dash nutmeg
- dash ground cloves
- Topping:
- 1/4 cup flour
- 1/4 cup brown sugar
- 2 tablespoons butter, softened
- 1/4 cup pecan pieces
PREPARATION:
Meanwhile, prepare pumpkin mixture and streusel. Beat 2 large eggs with 1/3 cup sugar, 1 cup pumpkin, the evaporated milk, salt, and spices. In another bowl, combine the 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons of butter, and 1/4 cup pecan pieces. Set aside.
Pour the pumpkin filling mixture into hot crust and return to oven. Bake for 20 minutes longer; sprinkle with streusel and bake for about 10 minutes longer, or until topping lightly browned.
Cool in pan on a rack for 30 minutes. Remove sides of pan and cool completely. Serve with whipped cream. Store in the refrigerator.
Serves 8 to 10.
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