Pecan Steusel Pumpkin Pie
by Tamara Collins, Allentown


1 Pie Crust, refrigerated
1 3/4 Cup Canned Solid Packed Pumpkin (15 0z.)
1 Can Evaporated Milk (12 oz.)
2 Large Eggs, beaten
3/4 Cup Sugar
1 tsp. Ground Cinnamon
1/4 tsp. Salt

1/2 Cup Flour
1/3 Cup Firmly Packed Brown Sugar
3 Tbsp. Butter
1/2 Cup Chopped Pecans
Whipped Cream (optional)

-Prepare pie crust according to package directions into a 9 inch pie plate.
-Heat oven to 350 degrees.
-Stir together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl until smooth and creamy.
-Pour into unbaked pie crust.
-Combine flour, brown sugar, butter, cinnamon and salt.
-Mix with fork until mixture resembles course crumbs.
-Stir in chopped pecans.
-Sprinkle over filling.
-Bake 55 to 60 minutes or until knife inserted in center comes out clean.
-Cool to room temperature before serving.

Finish off this amazing desert with whipped cream if desired and enjoy!

What’s on your holiday menu this year?

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