- Crust:
- 1 Pillsbury refrigerated pie crust, softened as directed on box
- Filling:
- 1 (15 ounce) can pumpkin (not pumpkin pie mix)
- 1 (12 fluid ounce) can evaporated milk
- 1/2 cup granulated sugar
- 2 eggs, slightly beaten
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- Streusel:
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine, softened
- 1/2 cup chopped pecans
- Topping:
- 1 teaspoon grated orange peel
- 1 (8 ounce) tub frozen whipped topping
- Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
- Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
- Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
- Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.