PUMPKIN STREUSEL PIE

FOR THE STREUSEL TOPPING:
1/2 cup packed light brown sugar
1/2 cup flour
1/4 cup cold butter, cut into pieces
1/2 cup chopped pecans
FOR THE FILLING:
1 (15 oz.) can pumpkin puree (not seasoned pie filling)
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (9-inch) deep unbaked pie shell

Preheat oven to 425 degrees F.

TO MAKE THE STREUSEL TOPPING:
Mix brown sugar and flour together, cut in butter til crumbly then add pecans. Set aside.

TO MAKE THE FILLING:
Beat pumpkin, condensed milk, eggs, spices and salt together til creamy. Pour into the unbaked pie shell.

Bake 15 minutes. Reduce heat to 350 degrees F. Bake an additional 30 minutes. Sprinkle streusel topping over top and bake an additional 10 more minutes. Cool and refrigerate any leftovers