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