Streusel topped pumpkin pie
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9\" pie shell | |
| ½ | cup | Sugar |
| 1½ | teaspoon | Pumpkin pie spice |
| ¼ | teaspoon | Salt |
| 16 | ounces | Pumpkin |
| 12 | ounces | Evaporated milk |
| 2 | Eggs; slightly beaten | |
| ¼ | cup | Brown sugar |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Margarine; softened |
| ½ | cup | Pecans; chopped |
| 8 | ounces | Cool Whip; thawed |
| 1 | teaspoon | Grated orange peel |
Directions
FILLING
STREUSEL
TOPPING
In large bowl, combine all filling ingredients; beat until well blended. Pour into pie crust. In small bowl, combine all streusel ingredients; sprinkle over pumpkin mixture. Bake at 425 for 15 minutes. Reduce oven to 350. Continue baking for 30 to 35 minutes.
Cool. In small bowl, gently fold cool whip and orange peel together.
Serve over cooled pies. Source: Pillsbury box Submitted By MEG ANTCZAK On 06-08-95