KitchenMagician's Recipe

CUSTARD PIE - STREUSEL TOPPED PUMPKIN

Category: Cream, Custard & Nut Pies

Makes 8 servings.

1 deep dish pie shell (9-inch), unbaked
1 c. brown sugar, packed
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. grated nutmeg
pinch ground cloves
1/4 tsp. salt
2 eggs
1 14-oz. can pumpkin puree
1 13-oz. can evaporated milk

Topping

3 T. butter
1/2 c. all-purpose flour
1/2 c. graham cracker crumbs
1/2 c brown sugar, packed
1/4 tsp. ground cinnamon
1/4 tsp. salt

Preheat oven to 425F.
Roll out pastry on lightly floured surface to about 1/8 inch thickness.
Line pie plate. Trim, leaving 1/2 inch overhang. Roll under and crimp decorative edge.
Combine brown sugar, cinnamon, ginger, nutmeg, cloves and salt in large bowl.
Add eggs and pumpkin. Beat until smooth.
Add evaporated milk. Stir until no white streaks remain. Pour into pie shell.
Prepare Graham Streusel Topping. Melt butter in small saucepan on medium.
Add flour, graham cracker crumbs, brown sugar, cinnamon and salt. Stir well.
Sprinkle over pumpkin filling.
Bake on bottom rack at 425F for 10 minutes. Reduce heat to 350F. Bake for about 45 minutes until knife inserted in center comes out clean.
Knife may have some crumbs on it from the streusel topping. Top will be puffed on sides and lower in center. Let stand on wire rack until cooled completely.