Streusel Pumpkin Pie with Condensed Milk

Instructions:

1. Place the pre-baked pie crust in a 9-inch pie plate and set it on a baking sheet for stability.
2. In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth.
3. Add eggs one at a time to the pumpkin mixture, whisking until fully incorporated.
4. Stir in the vanilla extract, pumpkin pie spice, and salt until the filling is thick and glossy.
5. Pour the filling into the prepared crust and smooth the top with a spatula.
6. In a small bowl, combine flour, brown sugar, cinnamon, and chopped pecans.
7. Use a fork or pastry cutter to work the cold cubed butter into the dry ingredients until the mixture resembles coarse wet sand with pea-sized lumps.
8. Preheat oven to 350°F (175°C).
9. Sprinkle the streusel evenly over the pumpkin filling, pressing very lightly to adhere.
10. Bake for 45–50 minutes until the edges are set and the streusel topping is a deep mahogany brown.