More Great Recipes: Dessert | Oven | Pie

Cinnamon-Streusel Topped Pumpkin Pie


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By jmw
Member since 2007

Serves | Prep Time | Cook Time 50

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


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.


Pairs Well With


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