|Nutritional Guidelines (per serving)|
|Servings: Serves 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 67g||24%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pumpkin pie is topped with a crunchy pecan streusel. Sweetened condensed milk and spices flavor the pumpkin filling. This recipe is a perfect dessert at fall or winter gatherings, or at any time of the year that you are craving pumpkin.
- 1 9-inch pastry shell (unbaked)
- 1 can pumpkin (16 ounces, or 2 cups puree)
- 1 can sweetened condensed milk (14 ounces)
- 2 eggs (beaten)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger (ground)
- 1/2 teaspoon nutmeg (ground)
- 1/2 teaspoon salt
- For the Pecan Streusel Topping:
- 1/2 cup brown sugar (light, firmly packed)
- 1/2 cup flour
- 1/4 cup butter (firm)
- 1/4 cup pecans (chopped)
Heat oven to 400 F.
In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt; blend well.
Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. Set aside.
Pour pumpkin mixture into the unbaked pastry shell — Bake for 15 minutes.
Reduce oven temperature to 350 F. Bake for 25 minutes longer.
Sprinkle streusel topping over pie. Continue baking at 350 F for about 15 to 20 minutes longer, or until golden brown, and the filling is set.