Streusel Pumpkin Pie (2 Pies)
Created by brandy_girl on November 11, 2011
- Servings: 12-16
- Prep Time: 25m
- Cook Time: 40m
- Recipe #2365
Ingredients
- 2 pie pastry (to fit into bottom of two 9-inch deep-dish pie plates)
- Filling:
- 1 (30 ounce) can pumpkin pie filling
- 1 (14 ounce) can sweetened condensed milk
- 1 large egg, lightly beaten
- Streusel Topping:
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter, cubed
How to Make
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Step 1: Fit the pie pastrys into two 9-inch deep-dish pie plates then flute edges and set aside.
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Step 2: In a bowl combine the pumpkin puree with condensed milk and egg; pour into pastry shells.
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Step 3: For streusel topping, combine brown sugar, flour, pecans and cinnamon in a small bowl then cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil.
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Step 4: Bake at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving.
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Step 5: Serve with a dollup of sweetened whipped cream on top of each piece of pie.
Nutritional Facts
- Serving Size: 1 (130.7 g)
- Calories 506.8
- Total Fat - 35.1 g
- Saturated Fat - 21.3 g
- Cholesterol - 37 mg
- Sodium - 213.3 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 7.1 g
- Sugars - 20.7 g
- Protein - 6.5 g
- Calcium - 68.8 mg
- Iron - 2.2 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg