Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 (9 inch) unbaked pie crust
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup chopped pecans
- ¼ cup cold unsalted butter, cut into small pieces
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
- Pour the pumpkin mixture into the unbaked pie crust.
- In a separate medium bowl, combine flour, brown sugar, and chopped pecans.
- Add the cold butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour mixture until coarse crumbs form.
- Sprinkle the streusel topping evenly over the pumpkin filling.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean and the streusel is golden brown.
- Let the pie cool completely on a wire rack before serving.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling.
- If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
- This pie can be made a day ahead and stored in the refrigerator.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg