Pumpkin Pie Streusel Topped

Pumpkin Pie Streusel Topped

Photo by Chalze3711


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust

  • 1

    box Pillsbury® refrigerated pie crusts, softened as directed on box

  • Filling

  • 1

    can (15 oz) pumpkin (no pumpkin pie mix)

  • 1

    can (12 oz) evaporated milk (1½ cups)

  • ½

    cup granulated sugar

  • 2

    eggs, slightly beaten

  • teaspoons pumpkin pie spice

  • ¼

    teaspoon salt

  • Streusel

  • ¼

    cup packed brown sugar

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons butter or margarine, softened

  • ½

    cup chopped pecans

  • Topping

  • 1

    teaspoon grated orange peel

  • 1

    container (8 oz) frozen whipped topping, thawed (3 cups).

Directions

1 Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. 2 In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan. 3 Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients. 4 Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour. 5 Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.


Nutrition

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