Recipe Source: Recipe Card from Pillsbury Pies & Pastries Recipe File

Streusel Topped Pumpkin Pie Amount Ingredient 1/2 package Pillsbury Pie Crusts (1 crust) 1 teaspoon flour Filling:   14 ounce can Libby's Pumpkin (1 3/4 cup) 1 can Carnation Evaporated Milk 2 eggs 1/2 cup packed brown sugar 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon cloves 1/2 teaspoon salt Topping:   1/2 cup chopped pecans 1/4 cup packed brown sugar 2 tablespoons all-purpose flour 2 tablespoons butter or margarine

Preparation Tips:

Adjust oven rack to lowest position. Heat oven to 425 degrees. Prepare pie crust according to package directions for filled One Crust Pie in a 9 inch pie plate. Combine all filling ingredients in mixing bowl. Beat at low speed until well blended. Pour into pie crust. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake for 15 minutes. Meanwhile, combine pecans, brown sugar, and flour for topping; cut in butter until mixture is crumbly. Spoon on top of pie. Bake 20 to 25 minutes longer or until knife inserted in center comes out clean. Cool to room temperature, or serve chilled, if desired. Garnish with whipped cream, if desired. Makes 8 servings.

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