If you can’t decide between pecan and pumpkin pie, this dessert will give you a taste of both in one slice. A quick brown sugar–pecan streusel tops the pie after it bakes; the topping will set into a crunchy layer as the pie cools. Be sure to use a standard 9-inch pie plate rather than a deep-dish one to ensure an evenly baked crust.
How to Make It
Preheat oven to 425°F.
To prepare pie, roll dough into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute.
Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 3 ingredients (through cloves). Pour mixture into prepared pie plate; bake at 425°F for 10 minutes. Reduce heat to 350°F (leave pan in oven). Bake at 350°F for 20 minutes (shield edges of piecrust with foil if they get too brown).
To prepare topping, combine flour, 1/4 cup brown sugar, and 1/8 teaspoon salt in a bowl. Stir in melted butter. Stir in pecans. Sprinkle topping over pie. Drizzle with honey. Bake at 350°F for 30 minutes or until center is set. Cool 1 hour before serving.
