1 Pillsbury refrigerated pie crust
1 cup solid pack 100% pumpkin (pumpkin puree, not pumpkin pie filling)
1 cup apple butter
1/4 cup packed dark brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 eggs, lightly beaten
1 cup evaporated milk
Streusel Topping
3 tablespoons butter
1/2 cup flour
1/2 cup dark brown sugar
1/2 cup chopped pecans
Preheat oven to 375° F. Place pie crust in a 9-inch glass pie pan. In a large bowl combine pie filling ingredients in order given (from pumpkin to evaporated milk). Streusel topping: In another bowl, combine brown sugar and flour then cut in cold butter until crumbly (pastry blender, fork or clean hands for this step). Stir in chopped pecans and set aside.
Pour filling into crust-lined pie pan. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean. Remove pie from oven and sprinkle streusel over pie filling. Return pie to the oven, cover crust with foil, and bake for an additional 15 minutes. Cool completely, at least 2 hours before serving.
