Recipe: Pumpkin Pie with Cinnamon-Pecan Streusel

PUMPKIN PIE WITH CINNAMON-PECAN STREUSEL
Source: Ellen McFarland
Servings: 8

1 (9-inch) pie crust
FOR THE FILLING:
1 (15 oz.) can pureed pumpkin (not pie filling)
3 large eggs
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1/2 tsp. salt
1 cup whipping cream
1/2 cup hazelnut flavored liquid coffee creamer
FOR THE STREUSEL:
1/3 cup packed light brown sugar
1/3 cup chopped pecans
1 Tbsp. butter
1/2 tsp. ground cinnamon
TO SERVE:
whipped cream for garnish
Hershey's cinnamon chips for garnish

Preheat oven to 425 degrees.

On low speed of a mixer, thoroughly blend pureed pumpkin, eggs, sugars, cinnamon, cloves, ginger, and salt. Then incorporate whipping cream and coffee creamer.

Pour into prepared pie crust.

Bake for 15 minutes, then lower heat to 350 (keep door of oven slightly ajar until temperature goes down, then close again).

Bake pie for another 35-40 minutes. If crust begins to brown, protect with foil strips. While pie is baking, make streusel topping.

Mix all streusel ingredients in a bowl until chunky mixture forms.

Remove pie from oven and sprinkle streusel topping evenly over top.

Bake an additional 10 minutes or until center of pie is set. It may jiggle slightly but it should not appear wet. Cool pie to room temperature and refrigerate. It will firm up more as it cools.

Serve with whipped cream and cinnamon chips.