Pumpkin pie with pecan streusel

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 2 cups Pumpkin puree

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 1 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Flour
  • 1/4 tsp Nutmeg, ground
  • 1 Recipe single crust pie dough
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 2/3 cup Pecans

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Milk

Found on thewoksoflife.com

Description

Ingredients

• 1 recipe single crust pie dough
• 1 egg, beaten with a tablespoon of water
• 2 cups pumpkin puree
• 2 tablespoons softened butter
• ⅔-3/4 cup brown sugar (depending on sweetness of the pumpkin)
• ½ cup milk
• 2 eggs
• ¼ tsp ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ½ tsp ground cinnamon
• 1 tsp vanilla extract
• ¼ cup brown sugar
• ¼ cup flour
• ⅔ cup chopped pecans
• 2 tablespoons butter
• 1 tablespoon oil

Directions

• Preheat the oven to 350 degrees.
• Start by making the filling. Whisk together the pumpkin and butter until well combined. Then whisk in the brown sugar, milk, eggs, spices, and vanilla until very well combined.
• Roll out the pie dough and shape into the pie pan. Brush the edges with egg wash. Pour in the filling. Bake the pie for 40 minutes.
• While it’s baking, make the streusel by mixing everything together with your hands. After 40 minutes of baking, spoon the streusel on top of the pie and bake another 20 minutes…until the pie is set…when a butter knife into the pie comes out clean.