Cinnamon Streusel-Topped Pumpkin Pie

The pie was a success, so here is the recipe. The piece in the picture was Jim's piece. I made him wait to eat it so I could get a picture to post with this recipe. You can see that he and Mark share the same motto for whipped topping - "the more the merrier."

Cinnamon Streusel-Topped Pumpkin Pie

Filling:

1 tsp. cinnamon

1/4 tsp. allspice

1/4 tsp. ginger

1/4 tsp. nutmeg

1/8 tsp. ground cloves

2 large eggs

1 (15-ounce) can pumpkin

1 (14-ounce) can sweetened condensed milk

Recipe for your favorite crust - you will only need 1 bottom crust.

Streusel:

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/4 cup regular oats

1/4 cup chopped pecans

3/4 tsp. cinnamon

1/8 tsp. ginger

2 T chilled butter, cut into small pieces

2 to 3 tsp. water

Preheat oven to 375 degrees.

Combine filling ingredients, and whisk together.

Combine streusel dry ingredients, and cut in butter until crumbly. Sprinkle with water, tossing with a fork, just until lightly moistened.

Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking sheet. Bake pie at 375 for 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.

Jim found this recipe on the desertculinary.blogspot.com blog. We really liked it, and Paul Thieme, the father of one of my first graders from my first year of teaching, told me numerous times that it was "so good!" Enjoy!