Pumpkin Streusel Pie
1 unbaked pastry shell, 9-inch
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 cup firmly packed light brown sugar
1/2 cup flour
1/2 cup quick oats
6 tablespoons butter, softened a bit
1/4 cup chopped walnuts or pecans (optional)
Preheat oven to 400 degrees.
In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt. Mix well. Pour pumpkin mixture into the unbaked pastry shell. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake for another 15 to 20 minutes longer. For the streusel topping, in another bowl combine brown sugar and flour. Use a pastry blender or fork to cut in the butter until crumbly. Stir in chopped nuts if using. Sprinkle streusel topping over pie. Bake for about 15 to 20 minutes longer, or until golden brown and the filling is set. Let pie cool before cutting.
If pie crust starts to get brown you can cover the edges with foil. No time to bake pumpkin
pie? You can also place the streusel topping on store bought pies and then pop it in a pre-heated 350 degree oven for 15 minutes or so until the streusel is golden. The topping is a great way to dress up store bought pies!