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Pumpkin Pie Streusel Topped

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Rate this recipe 4.3/5 (3 Votes)

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 (1 1/2 cups)
  • 1/2 cup granulated sugar
  • 2 eggs, slightly beaten
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • Streusel
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter or margarine, softened
  • 1/2 cup chopped pecans
  • Topping
  • 1 teaspoon grated orange peel
  • 1 container (8 oz) frozen whipped topping, thawed (3 cups).

Details

Preparation time 20mins
Cooking time 140mins

Preparation

Step 1

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.

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