What's better than pumpkin pie at Thanksgiving? Pumpkin pie topped with pecan streusel! It was a happy day when my mom snipped this recipe from the newspaper. I don't think I've eaten a regular pumpkin pie since. And why should I? This is pumpkin pie, perfected.
Pecan Glazed Pumpkin Pie
2 large eggs
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon sea salt
1 (9-inch) deep dish pie crust, frozen
¼ cup packed light brown sugar
1 cup pecan pieces
¼ cup unsalted butter, melted
Preheat oven and baking sheet to 375°F.
In a large bowl, using a wire whisk, whisk together the eggs, pumpkin, evaporated milk, sugar, and spices. Place frozen pie crust on preheated baking sheet. Pour filling into crust. Bake for 40 minutes.
In a small bowl, combine brown sugar, pecans, and melted butter. Crumble over top of partially baked pie. Bake an additional 30 minutes or until knife inserted in center comes out clean.
Makes 8 servings
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon sea salt
1 (9-inch) deep dish pie crust, frozen
¼ cup packed light brown sugar
1 cup pecan pieces
¼ cup unsalted butter, melted
Preheat oven and baking sheet to 375°F.
In a large bowl, using a wire whisk, whisk together the eggs, pumpkin, evaporated milk, sugar, and spices. Place frozen pie crust on preheated baking sheet. Pour filling into crust. Bake for 40 minutes.
In a small bowl, combine brown sugar, pecans, and melted butter. Crumble over top of partially baked pie. Bake an additional 30 minutes or until knife inserted in center comes out clean.
Makes 8 servings
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