Pumpkin Pie with Pecan Crumb Topping

5 from 1 vote

1 unbaked pie shell I use a commercially pre-made crust, but you could make your own, too., 9 inch
3 ⅔ cups pumpkin puree fresh or canned will be fine
1 egg
14 ounces sweetened condensed milk
1 cup sugar
3 teaspoons Pampered Chef Cinnamon Plus Spice Blend or pumpkin pie spice
½ cup packed brown sugar doesn't matter
¼ cup all-purpose flour
¼ cup chopped pecans
¼ cup butter
½ teaspoon ground cinnamon

Preheat oven to 375 degrees.
Press the pie crust into a deep dish pie plate or large, round casserole dish. This recipe makes a lot of filling, so a very large, deep pie plate is best.
Blend the egg, pumpkin and condensed milk in a large bowl.
In a small bowl, combine spices and add to pumpkin.
Pour the pumpkin mixture into the unbaked pie shell.
Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly.
Carefully sprinkle crumb mixture on top of pumpkin.
Bake for 50 to 55 minutes or until a knife inserted in near the center comes out clean.
Cool before serving. Serve with whipped topping.

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