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Streusel Pumpkin Pie

Yield: 2 pies

Ingredients

  • 15 oz pumpkin puree
  • 14 oz evaporated milk
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 pie shells unbaked
  • 1/4 cup brown sugar
  • 4 tablespoons flour
  • 1 teaspoon cinnamon
  • 2 tablespoons butter soft
  • 1 cup chopped pecans optional

Instructions

  1. Preheat your oven to 425 degrees. Place both of your shells in two dishes and set aside.
  2. Whisk together the pumpkin puree, evaporated milk, granulated sugar, 1/2 cup brown sugar, eggs, and vanilla.
  3. In a separate bowl combine 1 teaspoon cinnamon, ginger, nutmeg, and salt. Fold into your pumpkin mixture. Divide evenly between you two prepared crusts. Bake for 20 minutes.
  4. While your pie is baking stir together the 1/4 cup brown sugar, flour, 1 teaspoon cinnamon, butter, and pecans.
  5. Pull to pies out of the oven. Reduce the temperature to 350 degrees. Divide your crumble mixture over the top of each pie. Place a tent of foil over each and return to the oven.
  6. Bake 40-60 minutes or until the center is set.