Pumpkin Streusel Pie
Contributed by Diane S.

* Exported from MasterCook *

                           Pumpkin Streusel Pie

Recipe By     :McCall's Magazine, November 1999
Serving Size  : 10    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     frozen ready-to-bake 9-inch pumpkin pie -- (2 lbs, 5
oz)
  6        tablespoons  unsalted butter
  1                cup  pecans -- coarsely chopped
     2/3           cup  packed light brown sugar
     1/2           cup  unsifted all-purpose flour

Preheat oven to 400F.  Cover crimped edge of frozen pie with foil; place on
baking sheet.  Bake 45 minutes.

Meanwhile, in small saucepan, melt butter over medium-high heat; simmer 2
minutes, until light brown with nutty aroma.  Remove from heat.  In bowl,
combine remaining ingredients.  Stir in brown butter with fork until evenly
moistened.

After pie has baked 45 minutes, carefully cover top with streusel (center of
pie will be unset; streusel may sink into pie her slightly)>  Bake 18 to 20
minutes or until streusel is browned and center is set.  Cool on wire rack.
Once cool, pie can be transferred to 9-inch pie dish, if you don't want to
serve it in foil pie plate.  Dust with confectioners' sugar and serve with
whipped cream, if desired.

Make Ahead:  Prepare 1 day ahead; cover.  Keep at room temperature.

Makes 10 servings.  Per Serving:  392 calories, 5 g protein, 46 g carb, 21 g
fat, 1 g fiber, 38 mg chol, 324 mg sodium

M/C Formatted by Diane [spangen@home.com]


                                    - - - - - - - - - - - - - - - - - - -

Per serving: 188 Calories (kcal); 14g Total Fat; (65% calories from fat); 1g
Protein; 16g Carbohydrate; 19mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates

NOTES : A sprinkling of streusel transforms prepared pumpkin pie.
Nutr. Assoc. : 0 0 0 0 0