To keep things brief, I won’t go into too much detail in the introduction. My first attempt at this Pumpkin Pie with Pecan Streusel was a few months ago.
My picky-eater father declared it the nicest pumpkin pie he’d ever tasted. He’s been eating pies for almost forty years.
It was served for Thanksgiving and will most likely be a dessert on Christmas Day. In other words, this needs no further explanation.
- 1 recipe of single crust pie dough
- 1 beaten egg
FOR THE FILLING:
- 2 eggs
- 2 cups of pumpkin puree
- 2/3-3/4 cup of brown sugar
- 1/2 cup of milk
- 2 tablespoons of softened butter
- 1 tsp of vanilla extract
- 1/4 tsp of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground allspice
- 1/2 tsp of ground cinnamon
FOR THE STREUSEL:
- 2/3 cup of chopped pecans
- 1/4 cup of brown sugar
- 1/4 cup of flour
- 2 tablespoons of butter
- 1 tablespoon of oil
- Put the oven temperature at 350 degrees.
- Make the filling first. Stir the pumpkin and butter together with a whisk.
- Combine the brown sugar, milk, eggs, spices, and vanilla extract using a whisk.
- The pie dough must be rolled out and formed into the pie dish. Use an egg wash to seal the hems. Submerge the filling. The pie should bake for 40 minutes once it’s been tossed in the oven.
- While it’s in the oven, you can make the streusel by rubbing all of the ingredients together. After 40 minutes, remove the pie from the oven, sprinkle the streusel on top, and bake for another 20 minutes or until the filling is set. A pie is ready when a butter knife inserted into the center comes out without any crumbs.