Streusel-Topped Pumpkin Pie

Since I am working on Thanksgiving, I decided to make a "Thanksgiving" dinner for Justin and I. The turkey is still in the oven(and smelling amazing!) but I made a pie this morning before the oven was tied up. The topping on this pie is amazing! The recipe comes from Pillsbury.

I could not get a decent photo of this!



Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
1can (15 oz) pumpkin (no pumpkin pie mix)
1 can (12 oz) evaporated milk (1 1/2 cups)
1/2 cup granulated sugar
2 eggs, slightly beaten
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Streusel
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
1/2 cup chopped pecans



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