Prep Time 20m
Cook Time 55m
Ready Time 120m
Yield 8 servings

  • Single Crust Classic Crisco® Pie Crust
  • 1 3/4 cups (15 oz.) canned solid-pack pumpkin
  • 1 (12 oz.) can PET® Evaporated Milk
  • 2 large eggs, beaten
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1/3 cup firmly packed brown sugar
  • 3 tablespoons butter
  • 1/2 tablespoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans
  • Sweetened whipped cream
  • 6 to 8 pecan halves
Preparation Directions
  • Step 1Heat oven to 350°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Flute edges.
  • Step 2Stir together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in large bowl until smooth and creamy. Pour into unbaked pie crust.
  • Step 3For Streusel Topping: COMBINE flour, brown sugar, butter, cinnamon and salt. Mix with fork or pastry blender until mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle over pumpkin filling.
  • Step 4Bake 55 to 60 minutes or until knife inserted in center comes out clean. Place pie on wire rack to cool completely. Serve with sweetened whipped cream and pecan halves, if desired.
  • TipBe sure to use canned solid-pack pumpkin and not pumpkin pie filling in this recipe. Pumpkin pie filling already contains spices and other added ingredients which will effect the flavor and texture of your pie.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.
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