Streusel-Topped Pumpkin Pie

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Streusel-Topped Pumpkin Pie

A tasty combination of pumpkin and pecan. I brought this dessert over to my in-laws for Thanksgiving one of the first years that my husband and I were married. I must have looked through seven or eight different cookbooks looking for just the right pie recipe. I was trying so hard to make a good impression. It barely got done before it was time to leave. I remember driving over to their house with it on my lap, still warm from the oven. It was one of the first desserts that I ever made for them. They didn't throw me out so I guess it must have been good! It has been a favorite ever since.

1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
1 egg
1 ¼ teaspoon ground cinnamon
½ teaspoon each ground ginger, nutmeg, and salt
1 (6 ounce) graham cracker pie crust
¼ cup packed brown sugar
2 tablespoons flour
2 tablespoons cold butter
¾ cup chopped pecans

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Preheat oven to 425 degrees. Whisk together pumpkin, sweetened condensed milk, egg, ¾ teaspoon cinnamon, ginger, nutmeg, and salt. Pour mixture into prepared crust and bake for 15 minutes. While that is baking, mix together the sugar, flour, and ½ teaspoon cinnamon. Cut the butter into this mixture until it is crumbly. Then mix in pecans. Remove the pie from the oven and reduce the oven heat to 350 degrees. Sprinkle the streusel mixture over the pie. Bake for 40 minutes or until pie is set.

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