Pecan Strudel Pumpkin Pie Recipe

I have a thing for my fall favorites, and since I have desserts on my mind lately, I decided to take a stab at a pie I tried a couple of years ago at Thanksgiving. Though it was store brought, the idea of bringing together pecans, strudel and pumpkin in the form of a pie made my taste buds jump. So instead of looking for a recipe for the exact pie, I created my own and it just so happens that it was better (and super simple!)

Pecan Strudel Pumpkin Pie

1 Refrigerated (or Scratch Made) Pie Dough - Try Immaculate Baking Co.

1  15oz Can Of Pumpkin Puree (or Two Cups Fresh Pumpkin Puree)

1 Can Of Evaporated Milk

2 Heaping Tbsp. Pumpkin Pie Spice (or 1/3 Tbsp. of each, all spice, cinnamon, & nutmeg)

1 Tbsp. Cinnamon

1/8 Tsp. Salt

2 Eggs

Topping

2 - 3 Tbsp. Softened Butter

1/2 Cup Chopped Pecans

1/4 Cup Brown Sugar

1/4 Flour

Preheat Oven To 425˚

1. Combine Pumpkin, Milk, Spices and Eggs in a medium mixing bowl, whisk until smooth. Set Aside.

2. Roll out dough, or grab pie crust. Cut to fit bowl, save excess for trimming. Pour Pumpkin mixture into crust. Cut trimmings to line crust, we made mini pumpkins...

3. Bake for 15 minutes, during this time combine butter, flour, pecans and brown sugar until it becomes crumbly. Remove pie from oven, top with crumbles, and bake for another 35-40 minutes at 350˚ (or until knife comes out smooth). 

4. Let Pie Cool Completely Before Serving. Enjoy.