Deep Dish Pumpkin Streusel Pie
  • crust for deep dish 9 inch pie, unbaked
For the topping
  • ½ c brown sugar
  • ½ c rolled oats
  • ½ c chopped pecans
  • ¼ c flour
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ c butter, room temperature
For the Pie
  • ½ c sugar
  • ½ c brown sugar
  • 1 Tb flour
  • 1½ tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp salt
  • ¼ tsp cloves
  • ¼ tsp ginger
  • 2 eggs
  • 14 ounces packed pumpkin
  • 12 ounces evaporated milk
  1. To begin, preheat your oven to 375 degrees. You'll need to have your pie plate ready with your dough prepped in it.
  2. In a dish, combine all of the toppings for the streusel until crumbly. Set aside for now.
  3. In your mixing bowl, combine the sugars, flour, salt and spices. in a small dish, beat your eggs. Add the eggs, pumpkin and evaporated milk into the mixing bowl. Mix until smooth. Pour into your unbaked pie crust. Sprinkle the streusel topping evenly all over the top of the pie. Because this bakes for such a long time, you have to protect your crust. I have a pie shield, but strips of foil work just fine. Take them off about 15 minute before the pie is done baking. Bake for 1 hour and 15-25 minutes or until the pie tests done when a butter knife is inserted near the center. Let the pie cool for at least 2 hours before cutting.
  4. Enjoy!
If you do not have a deep dish pie plate, this can be made as 2 standard sized pies. You'll need crust for two pies instead, and simply divide the filling and topping between the two. Baking time will be reduced by about 10-15 minutes.
Recipe by Cosmopolitan Cornbread at