Perfect Pumpkin Pie With Streusel Topping Recipes

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
• Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
• Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

Steps:

• HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
• BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
• REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
• BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired.

Steps:

• For 12-inch Dutch oven, let the coals heat up to about 400-425.
• With whire whisk, beat pumpkin, condensed milk, eggs, spices, and salt.
• Pour into crust.
• Bake 15 minutes.
• Remove enough coals to lower temperature to 350 and continue baking 35 to 40 minutes, or until knife inserted 1" from the crust comes out clean.
• Meanwhile, prepare streusel by combining brown sugar and flour.
• Cut in butter until crumbly.
• Stir in nuts.
• After pie has baked for 30 minutes at 350, sprinkle on top of pie.
• Bake 5 to 10 minutes longer.
• Cool, if desired.