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Streusel Pumpkin Pie

Yield: 2 pies
Author Jesseca

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

  • Preheat your oven to 425 degrees. Place both of your shells in two dishes and set aside.
  • Whisk together the pumpkin puree, evaporated milk, granulated sugar, 1/2 cup brown sugar, eggs, and vanilla.
  • 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.
  • While your pie is baking stir together the 1/4 cup brown sugar, flour, 1 teaspoon cinnamon, butter, and pecans.
  • 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.
  • Bake 40-60 minutes or until the center is set.