Cinnamon Streusel-Topped Pumpkin Pie

By Bostoncook

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 can pumpkin (15-ounce)
• 1 can fat-free sweetened condensed milk (14-ounce)
• 1/2 package refrigerated pie crust (15-ounce)
• STREUSEL:
• 1/3 cup flour
• 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 cold butter, cut into small pieces
• 2 teaspoons water (2 to 3)

Preparation

Step 1

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. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

4. 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.

5. 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.

Notes: Yum!! Best pumpkin pie ever, although not traditional with the topping. Used eggbeaters and doubled the spices in the filling. Would do that again. Reviewers recommended adding 1/2 cup sugar, and I added maybe 1/3 cup - wouldn't do that again as it was just a bit too sweet. Left out water from topping. Made the day before and it was just fine (as were leftovers 2-3 days later).