Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
can (15 oz) pumpkin (not pumpkin pie mix)
3/4
cup buttermilk
2
eggs
1 1/4
cups packed brown sugar
1
teaspoon pumpkin pie spice
1/4
teaspoon salt
1/3
cup all-purpose flour
2
tablespoons cold butter or margarine
1/2
cup chopped pecans
Whipped cream, if desired
Preparation
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crusted Filled Pie.
In large bowl, beat pumpkin, buttermilk, eggs, 1 cup of the brown sugar, the pumpkin pie spice and salt with wire whisk until blended. Pour into crust-lined plate. Bake 35 minutes.
In small bowl, mix remaining 1/4 cup brown sugar and the flour. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in pecans. Sprinkle over partially baked pie.
Bake 23 to 25 minutes longer or until set. Cool completely on cooling rack, about 3 hours. Top individual servings with whipped cream. Store in refrigerator.
