HOW TO MAKE STREUSEL PUMPKIN PIE?
Prepare the crust: Combine all the dry ingredients into a bowl and whisk together.
Cut the butter into small pieces then work it into the flour using your fingers or a fork until you achieve a crumbly coarse texture. There will be pea-size pieces of butter throughout the mixture.
Slowly pour the ice water into the mixture and mix just until it comes together and the dough is developed. If you notice it is a bit dry add some more water. The pie dough should hold together if you squeeze it.
Round the pie dough on a floured working surface, then flatten it down. Cover with plastic wrap and refrigerate for 30 minutes or until ready to use.
Remove the pie crust dough from the refrigerator roll it into a round shape about 13-inch in diameter, then transfer it to your greased 9-inch pie pan. Crimp the top of the pie dough around the edges above the rim. Place it back into the refrigerator until ready to fill.
Filling: Preheat the oven to 410 degrees.
In a large bowl combine sugar, eggs, pumpkin pie spice, and salt until well blended.
Add canned pumpkin and evaporated milk and beat well.
Pour filling into prepared pie crust. Bake for 15 minutes.
Reduce oven to 350 degrees and continue baking for another 15 minutes.
In a small bowl, combine all streusel ingredients.
Sprinkle streusel over pumpkin filling.
Bake an additional 15 to 20 minutes or until the knife inserted in the center comes out clean.
Cool on a wire rack to room temperature.
Enjoy!