1 premade pie crust
¾ cup brown sugar
2 teaspoon pumpkin pie spice
2 large eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cup whole milk or whipping cream
Fresh whipped cream for topping
1/2 cup brown sugar
1/4 cup flour
3 tablespoon unsalted butter, cold & cut into cubes
1/4 cup pecans
Preheat oven to 425 degrees. And a medium size bowl, whisk together the pumpkin purée, brown sugar, two eggs, pumpkin pie spice, salt, vanilla, and 1 1/2 cup milk till smooth. Set the prepared pie crust on a foil lined baking sheet. Pour the pumpkin mixture into the pie crust. Leave a 1/4 inch from the bottom of the edge. Bake for 15 minutes at 450 degrees. Reduce heat to 350 degrees and bake for an additional 50 minutes or until pie no longer jiggles.
**While pie is baking make the streusel topping by combining all the ingredients in a food processor and pulsing till it forms crumbles. Ten minutes before removing pie from the oven, sprinkle streusel topping over the top and bake for an additional 10 minutes. Remove the pie carefully from the oven and allow it to cool on the counter. Cover and chill for at least 12 hours before serving. Serve with whipped cream!
Turn a store bought pumpkin pie into your own by adding the streusel topping to the cooked pie and baking for 15 minutes in a 350 degree oven.