Pumpkin Pie With Pecan Streusel

• FOR THE FILLING:
• 2 cups Canned Pumpkin Puree
• 2 Tablespoons Softened Butter
• 3/4 cups Brown Sugar
• 1/2 cups Milk
• 2 whole Eggs
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Allspice
• 1/4 teaspoons Ground Ginger
• 1/2 teaspoons Ground Cinnamon
• 1 teaspoon Vanilla Extract
• FOR THE ASSEMBLY:
• 1 whole Unbaked Pie Shell
• 1 whole Egg, Beaten With Below Amount Of Water
• 1 Tablespoon Water
• FOR THE STREUSEL:
• 1/4 cups Brown Sugar
• 1/4 cups Flour
• 2/3 cups Chopped Pecans
• 2 Tablespoons Slightly Softened Butter
• 1 Tablespoon Oil

1. Preheat the oven to 350 F.
2. For the filling:
3. In a large bowl whisk together the pumpkin and butter until well combined. Then whisk in the brown sugar, milk, eggs, spices, and vanilla until very well combined.
4. Combine the egg and water in a small bowl. Put your pie dough into your pie pan. Brush the edges of your pie shell with the egg wash. Pour in the filling. Bake the pie for 40 minutes.
5. While it's baking, make the streusel. In a medium sized bowl mix together the streusel ingredients with your hands.
6. After 40 minutes of baking, remove pie from oven and sprinkle streusel on top of the pie. Put it back in the oven and bake another 20 minutes until the pie is set, or when a butter knife inserted in the center comes out clean.

filling, butter, brown sugar, milk, eggs, ubc, ubc, ubc, ground cinnamon, vanilla, shell, egg, water, streusel, ubc, ubc, pecans, butter, oil

Taken from tastykitchen.com/recipes/desserts/pumpkin-pie-with-pecan-streusel/ (may not work)