When you think of Thanksgiving desserts, the first one that comes to mind is pumpkin pie. Regardless how many other pies you make, pumpkin seems to be the favorite.
The typical pumpkin pie with a big dollop of whipped cream on top, just like the ones we remember from Grandma’s Thanksgiving feasts, are great. But if you’d like to make pumpkin pie a little more special this year, why not make one with streusel topping?
This recipe only takes a few more minutes to make than a plain pumpkin pie, but the crunchy streusel topping adds a little different flavor and texture. And, you can still add that dollop of whipped cream for an even richer flavor. Happy Thanksgiving!
STREUSEL PUMPKIN PIE
One store-bought, ready-made crust, or you can make your own single pie crust
Filling:
1 (16-ounce) can (or 2 cups) pumpkin
1 (12-ounce) can (or 1 1/2 cups) evaporated milk
1/2 cup granulated sugar
2 eggs, slightly beaten
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Streusel:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
1/2 cup chopped pecans
Whipped cream or whipped topping (optional)
Heat oven to 425 degrees. Make a single pie crust, or buy one, and place it in a 9-inch glass pie plate, trim the excess and flute the edges.
In large bowl, mix all filling ingredients until well blended. Pour into pie crust-lined pan.
Bake 15 minutes. Reduce oven temperature to 350 degrees; bake an additional 15 minutes. Meanwhile, in a small bowl, mix all streusel ingredients.
Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in
center comes out clean. Cool completely, about 1 hour, before cutting pie.
Serve pie with a dollop of whipped cream, if desired. Store in refrigerator.
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