Streusel-Topped Pumpkin Pie

Ingredients

• 0.3 cup brown sugar packed
• 0.3 cup brown sugar packed
• 2 tablespoons butter softened
• 15 ounce pumpkin pie filling/mix canned (not pumpkin pie mix)
• 2  eggs slightly beaten
• 12 fluid ounce evaporated milk canned
• 2 tablespoons flour all-purpose
• 0.5 cup granulated sugar 
• 1 teaspoon orange zest grated
• 0.5 cup pecans chopped
• 1  pie crust dough refrigerated softened
• 1.5 teaspoons pumpkin pie spice 
• 0.3 teaspoon salt 
• 8 ounce non-dairy whipped topping frozen

Equipment

• bowl
• frying pan
• oven
• knife
• pie form

Directions

1. Heat oven to 425 degrees F.
2. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
3. In large bowl, mix filling ingredients until well blended.
4. Pour into crust-lined pan.
5. Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
6. Sprinkle streusel over pumpkin filling.
7. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
8. Gently fold orange peel into whipped topping.
9. Serve pie with topping. Store in refrigerator.