Pumpkin Pecan Streusel Pie

I have never been one for baking, but pumpkin pie is one of Matts favorite desserts during the holidays, so I thought it would be good to learn it.  I found this recipe is in an old copy of Taste of Home and it was an instant hit.  I wanted to make this for Thanksgiving when my parents came to visit, but I did a trial run with my neighbors when we went over for dinner and everyone loved it.  They couldn't believe I had never made a pie from scratch before.

The only funny thing about this recipe is the pie filling makes waaaay to much.  The first time I made it I over filled it too much.  Make sure to only fill the pie shell up to about 2/3 full and save the rest.  You can use it to fill up mini pie shells and have extra little plain pumpkin pies.  The cream cheese filling can also be kind of hard to spread over the pie  filling since the filling isn't that thick.  One thing I have been meaning to try is putting the cream cheese filling in a icing bag and pipping it on top of the pumpkin pie filing.  This way you get a more even covering over it.  I also switched up the nuts the recipe calls for.  Being from the south I always find pecans to be the best option.  You can also  lighten the recipe a bit (though not by much :S) if you use reduced fat or fat free condensed milk and cream cheese, and use Splenda where possible.

Pumpkin Pecan Streusel Pie

Total Time: about 2 hours

Serves: 8-10

Pumpkin Pie Filling
1 refrigerated pie crust
1 can (15 oz) pure pumpkin
1 can (14 oz) sweetened condensed milk
1/2 cup sugar
1/2 cup packed dark brown sugar
2 eggs
1 Tbl all-purpose flour
1/2 tsp salt
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger


Cream Cheese Filling
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 tsp pure vanilla extract
1 egg, lightly beaten


Streusel Topping
1/4 cup old-fashioned oats
1/4 cup packed dark brown sugar
2 Tbl all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbl cold butter, cubed
1/4 cup chopped pecans

Line a 9-in. deep-dish pie plate with pastry; trim and flute edge. Refrigerate while preparing filling. In a large bowl, beat the pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer. In a small bowl, combine the first five topping ingredients; cut in butter until crumbly. Stir in pecans; sprinkle over filling. Cover edge with foil to prevent overbrowning.
Bake at 400° for 15 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack. Don't forget the whipped cream when serving :)