Pecan Streusel Pumpkin Pie

Prep Time: 20 minutes
Bake Time: 55 minutes
Yield: Makes 8 servings

Ingredients:

CRUST
1 9-inch Classic Crisco Pie Crust

FILLING
1 3/4 cups (15 ounces) canned solid-pack pumpkin (not pumpkin pie filling)
1 (12 ounce) can PET® Evaporated Milk
2 large eggs, beaten
3/4 cup sugar
1 tsp. ground cinnamon
1/4 tsp. salt

TOPPING
1/2 cup Pillsbury BEST® All Purpose Flour
1/3 cup firmly packed brown sugar
3 tbsps. butter
1/2 tbsp. ground cinnamon
1/8 tsp. salt
1/2 cup chopped pecans
Sweetened whipped cream (optional)
6 to 8 pecan halves (optional)

Preparation Directions:

1. For crust, prepare recipe for single crust pie. Roll out pastry. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges. Heat oven to 350°F.

2. For filling, stir together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in large bowl until smooth and creamy. Pour into unbaked pie crust.

3. For topping, combine flour, brown sugar, shortening, cinnamon and salt. Mix with fork or pastry blender until coarse crumbs form. Stir in chopped pecans. Sprinkle over filling.

4. Bake 55 to 60 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Garnish with sweetened whipped cream and pecan halves, if desired.

TIP: Be sure to use canned solid-pack pumpkin and not pumpkin pie filling in this recipe. Pumpkin pie filling already contains spices and other added ingredients which will effect the flavor and texture of your pie.