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A delectable pumpkin pie recipe made even richer with a crunchy pecan-streusel topping.
8-12 Servings
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1 pre-baked Flaky Pie Crust
For the Filling:
1 (15-ounce) can unsweetened solid pack pumpkin
1 (14-ounce) can sweetened condensed milk
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
For the Streusel:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup old fashioned rolled oats
1/3 cup coarsely chopped pecans
3/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, chopped into small pieces
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