Streusel Topped Pumpkin Pie
- 1 graham cracker pie crust
- 1 (15 oz.) can pumpkin
- 1 (14 oz.) can Eagle Brand milk
- 1 egg
- 1 1/4 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1/4 cup firmly packed brown sugar
- 2 Tbsp. flour
- 2 Tbsp. cold butter
- 3/4 cup chopped pecans
- Preheat oven to 425 degrees.
- Combine pumpkin, Eagle Brand, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt.
- Mix well.
- Pour into crust.
- Bake 15 minutes.
- Reduce oven to 350 degrees. Combine sugar, flour and remaining cinnamon.
- Cut in butter until crumbly.
- Stir in nuts.
- Sprinkle mixture over pie.
- Bake 40 minutes or until set.
- Top with whipped cream if desired. Refrigerate leftovers.
graham cracker pie crust, pumpkin, milk, egg, cinnamon, ginger, nutmeg, salt, brown sugar, flour, cold butter, pecans
Taken from www.cookbooks.com/Recipe-Details.aspx?id=42303 (may not work)