|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 79g||29%|
|Dietary Fiber 3g||10%|
|Total Sugars 51g|
|Vitamin C 5mg||23%|
|*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.|
Autumn, Thanksgiving, and pumpkin season...it's just natural to think about anything with pumpkin in it, especially pie. There are so many varieties of pumpkin pie you can make, and this is another version—except this one is topped with a deliciously crunchy pecan streusel. Sweetened condensed milk and spices flavor the pumpkin filling.
While this recipe uses the quicker method by using a prepared pie crust and canned pumpkin, it is completely up to you how you make it. You can use a store-bought one or make your own pie crust, choose canned pumpkin or make homemade pumpkin puree for your pie.
This recipe is a perfect dessert at fall or winter gatherings, or at any time of the year that you are craving pumpkin. Don't forget to top it off with homemade whipped cream for the finishing touch.
For the Pie:
1 (9-inch) raw pastry shell
2 cups canned pumpkin
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
For the Pecan Streusel Topping:
1/2 cup firmly packed light brown sugar
1/2 cup all-purpose flour
1/4 cup (2-ounces) unsalted butter
1/4 cup coarsely chopped pecans
Gather the ingredients. Preheat oven to 400 F.
In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt; blend well.
To make the 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 and 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.
- Don't overbake the pie, it should have a slight jiggle in the middle.
- Put a scoop of vanilla ice cream or whipped topping on the slices of pumpkin pie before serving.
- You can make your pumpkin pie ahead of the holidays and keep it in the refrigerator tightly wrapped for up to two days.
- You can use 1 1/4 teaspoons store-bought pumpkin pie spice in place of the spices in the filling.
How to Store
- Pumpkin pie should be cooled completely and wrapped with plastic wrap or aluminum foil. Keep it in the refrigerator for three to four days.
- You can also freeze cooked pumpkin pie. Tightly wrap and double bag in zip-top freezer-safe bags and freeze for up to four weeks. Put in the refrigerator to thaw overnight.