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Pumpkin Pie with Streusel Topping Recipe

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This recipe for Pumpkin Pie with Streusel Topping, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherri Snedecor
Added: Tuesday, November 1, 2005


1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 can (15 oz) pumpkin (no pumpkin pie mix)
1 can (12 oz) evaporated milk (1 1/2 c.)
1/2 c. granulated sugar
2 eggs, slightly beaten
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 c. packed brown sugar
2 Tbsp. all-purpose flour
2 Tbsp. butter or margarine, softened
1/2 c. chopped pecans
1 container (8 oz) frozen whipped topping, thawed

1. Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
3. Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
4. Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
5. Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.




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