Recipes
CINNAMON-STREUSEL TOPPED PUMPKIN PIE
Cinnamon-Streusel Topped Pumpkin Pie
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PrintINGREDIENTS
- Cooking Time: 50
- 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.
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