Ingredients
Filling:
- 1 (15-ounce) can Unsweetened solid pack pumpkin
- 1 (14-ounce) can Sweetened condensed milk
- 3 Large eggs
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 1/4 tsp Ground allspice
- 1/4 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/4 tsp salt
- 1/8 tsp Ground cloves
Flaky Pie Crust (see recipe)
Streusel:
- 1/3 cup All-purpose flour
- 1/3 cup Light brown sugar, packed
- 1/3 cup Rolled oats
- 1/3 cup Pecans, coarsely chopped
- 3/4 tsp Ground cinnamon
- 4 tbsp Cold unsalted butter, cut into small pieces
Pecan-Streusel Topped Pumpkin Pie
Meal: Dessert
Cuisine: American
Ingredient: Sweets
Season: Fall
Contributor: David Bonom and Marge Perry
Directions
Makes 8-12 Servings
- Preheat the oven to 375°F.
- For the filling: combine the pumpkin, sweetened condensed milk, eggs, vanilla extract, cinnamon, allspice, ginger, nutmeg, salt, and cloves in a medium bowl; whisk well to mix. Pour the mixture into the pie crust.
- For the streusel: combine the flour, sugar, oats, pecans, and cinnamon in a bowl. Add the butter and rub it into the mixture with finger tips until mixture looks like coarse crumbs and clumps together when compressed. Sprinkle streusel mixture over pumpkin filling.
- Place pie pan on baking sheet and set in the lower third of the oven. Bake 40-50 minutes or until the filling is set and the streusel is golden brown. If the edges of the crust or streusel start to brown too quickly cover the pie loosely with foil and continue to bake. Remove from the oven and cool completely on a wire rack before cutting. Chill if desired.
Recommended Product
9" Pie Pan
The heavy carbon steel of this pie pan promotes even baking, and the nonstick surface ensures that each and every serving of savory meat pie, caramelized apple pie, or sticky lemon cream pie will slide out easily. The silicone handles provide a better grip to pull a hot bubbly pie from the oven. This pan is also excellent for baking a quiche.
This pie pan is designed to make baking easier and more efficient, while measuring up to the high standards of serious bakers. Constructed of heavy gauge carbon steel, Anolon® Advanced Bakeware pans resist warping and provide the even heat distribution that is so critical for successful baking results. The durable nonstick surface provides optimum food release for elegant presentation and easy cleaning. The wide rim with SureGrip® silicone handles affords ample space for a secure, slip-free grasp, and the medium color tone aids in even browning.
