Pecan Streusel Pumpkin Pie!

Confession: Fall is by far my favorite season of the year! Okay, so maybe it has a little bit to do with the fact that I’m an autumn baby, but I could probably come up with a laundry list of other reasons why Fall is under-appreciated and people should totally give it more love – boots season is back, perfect weather to slip back into your leather jackets, the breath-taking fall colors that blaze up the blue, blue skies, and wait for it, Pecan Streusel Pumpkin Pie.

This is where you say, you had me at pumpkin.



You Will Need:

1 Immaculate Baking Co. ® refrigerated pie crust, softened as directed on box
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk (1 1/2 cups)
1/2 cup granulated sugar
2 eggs, slightly beaten
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter or margarine, softened
1/2 cup pecans, coarsely chopped
Whipped cream, if desired

And here’s how to get the dough rolling:

1. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate.
2. In large bowl, mix filling ingredients until well blended. Pour into crust-lined pie plate. Cover edge of crust with strips of foil to prevent overbrowning.
3. Bake 15 minutes. Reduce oven temperature to 350°F; bake 20 minutes longer. Meanwhile, in small bowl, mix Streusel ingredients until crumbly. Sprinkle over pumpkin filling (center will be jiggly).
4. Bake 20 to 25 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour. Serve with whipped cream. Cover and refrigerate any remaining pie.

A couple pro tips for all ye Immaculate pie-bakers:

  • The Immaculate Baking pie crust browns fairly easily, so it’s recommended to cover the pie edges with tin foil for the entire bake time.
  • If you’re looking to pretty up an Immaculate Baking pie, our kitchen experts recommend brushing it with just a little water and sprinkle on some coarse salt for nice results. An egg wash might give the pie crust too brown a color.

With that, it’s time to dive into Fall served on a plate (and with some whipped cream!)

2 thoughts on “Pecan Streusel Pumpkin Pie!

  1. Parizad says:

    Hi there! For thanksgiving this year, I plan on making this recipe, However..a ‘Sweet Potato Pie with the pecan streusel topping’. Do you feel I should add or leave out, or substitute any ingredients?
    Thanks soo much for a delightful line of baking products! I have tried many, and loved them!

    Parizad in Az.

    • bettercookies says:

      Hey Parizad! You know, we always say that if the ingredients are yummy, and the combination makes sense, you really can’t go wrong! So we say you should go for it! Don’t forget to send us a photo! And thank you so much for the support! Let’s get bakin’!

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