Deep Dish Pumpkin Streusel Pie

Prep Time15

Cook Time1 25

Cooling Time2

Total Time3 40

Servings: deep dish pie

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

crust for deep dish 9 inch pie unbaked

For the Streusel

½ c brown sugar
½ c rolled oats
½ c chopped pecans
¼ c flour
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ c butter room temperature

For the Pie

½ c sugar
½ c brown sugar
1 Tb flour
1 ½ teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon salt
¼ teaspoon cloves
¼ teaspoon ginger
2 eggs
14 ounces solid packed pumpkin
12 ounces evaporated milk

Instructions

To begin, preheat your oven to 375 degrees. You'll need to have your pie plate ready with your dough prepped in it.
In a dish, combine all of the toppings for the streusel until crumbly. Set aside for now.
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.
Enjoy!

Notes

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.

See This Recipe:

https://cosmopolitancornbread.com/pumpkin-streusel-pie/

Nutrition