And the winner is...
Janice Virgo's
Pumpkin Pie with Pecan Streusel

Ingredients:

• 1 unbaked pastry shell, 9 inch
• 1 can (16 oz) pumpkin (or 2 cups)
• 1 can (14 oz.) sweetened, condensed milk
• 2 eggs, beaten
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

 

Pecan Streusel Topping:

• 1/2 cup firmly packed brown sugar
• 1/2 cup flour
• 1/4 cup firm butter
• 1/4 cup chopped pecans

Heat Oven ot 400°F.

In a large bowl, combine pumpkin, sweetened condensed milk,
eggs, spices and salt. Blend well.

Streusel Topping: Combine brown sugar and flour, cutd in butter until crumbly.
Stir in pecans. Set aside.

Pour pumpkin mixture into unbaked pastry shell.
Bake for 15 minutes.

Reduce oven temperature to 350°F. Bake for 25 minutes longer.
Sprinkel streusel topping over pie. Continue baking at 350°F for
about 15-20 minutes longer or until golden brown and filling is set.