Pumpkin Pie with Pecan Streusel Topping

Ingredients

For the Pie

• 1 unbaked deep dish pie crust (9 inch)
• 1 can pure pumpkin (15oz)
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1 egg yolk
• 1 1/4 cup heavy whipping cream
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Pecan Streusel 

• 1 cup chopped Sunnyland Farms pecans
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/2 cup dark brown sugar
• 4 tablespoon cold salted butter
• 1/2 teaspoon cinnamon

Instructions

For the Pie

1. Preheat the oven to 425°F. Place an unbaked, prepared pie crust on a rimmed baking sheet and set it aside.
2. In a large bowl, whisk together the pumpkin, brown sugar, eggs, and add heavy cream, cinnamon, all spice, nutmeg, salt, and vanilla and mix until combined and smooth.
3. Pour the pie filling into the crust.
4. Bake in the center of the oven for 30 minutes.
5. While it bakes, make streusel topping
6. After initial cook time, remove pie from the oven and sprinkle streusel over the top.
7. Reduce oven temperature to 350 degrees and return pie to the oven. Shield the pie crust with aluminum foil if it starts to get too dark.
8. Bake for 20 to 35 minutes or until the pie is set and a toothpick inserted in the center comes out mostly clean.
9. Allow pie to cool completely and refrigerate.
10. Top with whipped cream, ice cream, or toasted marshmallow cream.

For the Streusel

1. Combine pecans, flour, brown sugar, salt, and butter in a medium bowl.
2. Use your fingers to press the mixture together to form the crumble.