CINNAMON-STREUSEL TOPPED PUMPKIN PIE

 

  • Cooking Time: 50
  • Servings:
  • Preparation Time:

Ingredients

  • Filling:
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • 1 (15-ounce) can unsweetened pumpkin
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • Crust:
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • Streusel:
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 1/3 cup packed dark brown sugar
  • 1/4 cup regular oats
  • 1/4 cup chopped pecans
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 2 tablespoons chilled butter, cut into small pieces
  • 2 to 3 teaspoons water

Directions

  • Preheat oven to 375°.
  • To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk.
  • To prepare crust, roll dough to an 11-inch circle.
  • Fit dough into a 9-inch pie plate coated with cooking spray.
  • Fold edges under; flute.
  • To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife.
  • Combine flour and next 5 ingredients (through 1/8 teaspoon ginger) in a bowl.
  • Cut in butter with a fork or fingertips until crumbly.
  • Sprinkle with water, tossing with a fork just until lightly moistened.
  • Pour pumpkin mixture into crust; sprinkle with streusel.
  • Place pie on a baking sheet.
  • Bake at 375° for 50 minutes or until a knife inserted in center comes out clean.
  • Remove from baking sheet; cool completely on a wire rack.

Notes

Categories: Dessert  Oven  Pie 
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