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The streusel’s crunchy deliciousness and the pumpkin pie creaminess leaves you wanting more!

Ingredients:

1 (15 oz.) can pure pumpkin

3 egg yolks

1 egg

1 (14 oz.) can sweetened condensed milk

1 -2 T. pumpkin spice

1, 9 inch unbaked pie crust or you can use a gram cracker crust

Streusel-Topping:

1/4 C. all-purpose flour

1/2 C. brown sugar

1/2 C. pecans or walnuts, finely chopped

1 tsp. ground cinnamon

3 Tbsp butter, melted

What to do:
Preheat oven to 350 degrees.

In a small bowl, combine all of the streusel ingredients with a fork until crumbly, set this aside.

In a medium size bowl mix together all of your ingredients making sure to combine well. Pour mixture into your pie crust making sure to tap lightly on the counter top to release any air bubbles. Bake at 350 for 10 minutes then turn down oven to 300 and bake for another 20 to 30 minutes or until you insert a knife or toothpick in the center of the pie and it comes out clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it. Remove pie from the oven and add the topping. Return pie to the oven and bake for an additional 15 minutes. Cool on wire rack, serve immediately or refrigerate. Garnish with whipped topping.