Streusel-Topped Pumpkin Pie

By á-47

Ingredients

• FILLING:
• 1 refrigerated pie crust
• 2 eggs, beaten
• 1/2 cup sugar
• 1 can (16 oz) pumpkin (not pie mix)
• 1 can (12 oz) evaporated milk
• 1 tea. cinnamon
• 1/2 tea. salt
• 1/4 tea. ginger
• 1/8 tea. cloves
• TOPPING:
• 1/2 cup quick-coioiking oats
• 1/2 cup brtown sugar
• 1/4 cup butter, softened

Preparation

Step 1

Heat oven to 425 degrees. Place pie crust in 9" glass pie plate as directed on the box.

In a large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust lined pie plate.

Bake 15 minutes. Remove pie from oven; reduce heat to 350 degrees. Cover crust edge with foil. Bake 35 minutes.

Meanwhile, in a small bowl, mix topping ingredients with fork until crumbly; set aside.

Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on rack 30 minutes.

Refrigerate about 4 hours or until chilled before serving.

Store pie covered in refrigerator.