This promo recipe from PET was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Streusel Pumpkin Pie!

2 eggs
1 can (16 oz.) solid pack pumpkin
1 can (12 fl. oz.) PET Evaporated Milk
3/4 cup plus 2 tbsp. sugar, divided usage
3 teaspoons pumpkin pie spice, divided usage
2 Pet*Ritz Deep Dish Pie Crusts, frozen
1/4 cup chopped California walnuts

1. Preheat oven and baking sheet to 375°F. In large bowl, whisk together eggs, pumpkin, evaporated milk, 3/4 cup sugar and 2 tsp. pumpkin pie spice. Place one pie crust on preheated baking sheet.
2. Pour filling into pie crust. Bake on preheated baking sheet 30 minutes.
3. Meanwhile, break or crumble second frozen crust into very small pieces; mix with remaining 2 tbsp. sugar, 1 tsp. pumpkin pie spice and walnuts. Sprinkle over partially baked pie. Return pie to oven and bake an additional 40 minutes or until knife inserted in center comes out clean. Cool completely before serving.

Makes 8 servings.

NOTE: For Pet*Ritz Regular Pie Crusts, use 4 crusts to make 2 pies. Bake pies an additional 20 minutes after sprinkling with streusel topping. Makes 12 servings.