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

1. Preheat oven to 425 degrees.
2. Combine pumpkin, Eagle Brand, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt.
3. Mix well.
4. Pour into crust.
5. Bake 15 minutes.
6. Reduce oven to 350 degrees. Combine sugar, flour and remaining cinnamon.
7. Cut in butter until crumbly.
8. Stir in nuts.
9. Sprinkle mixture over pie.
10. Bake 40 minutes or until set.
11. 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)