Pumpkin Streusel Pie
Ingredients
- 9 inch Wholly Wholesome Organic Traditional Pie Shell
- 1, 16 oz can Libby’s Pure Pumpkin Puree
- 1, 12 oz can California Farms Evaporated Milk
- 2 Smith Brothers Farms Large Eggs
- ½ cup Woodstock Organic Brown Sugar
- ¼ cup Woodstock Organic Pure Cane Sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
Streusel Topping
- ¾ cup Bob’s Red Mill All Purpose Flour
- ½ cup Woodstock Organic Brown Sugar
- ¼ cup Tacoma Boys Pecan Pieces, finely chopped
- ½-1 tsp cinnamon
- Pinch salt
- ⅓ cup Kerrygold Unsalted Butter, melted and cooled to room temperature
Preparation
-
Parbake the Pie Crust
Par-bake the pie crust in a pie dish according to the package instructions. Remove from the oven and let cool for several minutes. -
Preheat & Prep
Adjust the oven temperature to 425°F (220°C), if needed. Prepare the filling by whisking together the remaining filling ingredients until well combined. -
Bake on High Heat
Pour the filling into the cooled crust. Cover the edges of the pie crust with aluminum foil to prevent burning. Bake at 425°F for 15 minutes. -
Bake on Low Heat
Reduce the oven temperature to 350°F (175°C) and continue baking for 30 minutes. -
Make the Streusel
While the pie bakes, prepare the streusel topping. In a medium bowl, whisk together all streusel ingredients except the melted butter. Drizzle in the melted butter and gently mix until the mixture is clumpy and crumbly, but not pasty. -
Top the Pie with Streusel
Remove the pie from the oven and gently sprinkle the streusel topping evenly over the pie. -
Finish Baking & Cool
Return the pie to the oven and bake for another 10–15 minutes, or until the center is set and a knife inserted comes out clean. Remove from the oven and let cool completely for several hours before serving.