Cinnamon Streusel Topped Pumpkin Pie

Cinnamon Streusel Topped Pumpkin Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Filling:

  • ¾

    tsp ground cinnamon

  • ¼

    tsp ground allspice

  • ¼

    tsp ground ginger

  • ¼

    tsp ground cloves

  • 2

    large eggs

  • 1

    (15 oz) can unsweetened pumpkin

  • 1

    (14 oz) can fat-free sweetened condensed milk

  • Crust:

  • ½

    pkg refrigerated pie dough

  • Cooking spray

  • Streusel:

  • cup flour

  • c packed dark brown sugar

  • ¼

    cup regular oats

  • ¼

    cup chopped pecans

  • ¾

    tsp ground cinnamon

  • tsp ground ginger

  • 2

    Tbsp chilled butter, cut into small pieces

  • 2 - 3

    tsp water

Directions

Preheat oven to 375 degrees Farhenheit. To prepare filling, combine first 8 ingredients in a large bowl; stir with whisk. 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. To prepare streusel, lightly spoon flour into a dry measuring cup, level with knife. Combine flour and next 5 ingredients in a bowl. Cut in butter with a fork until crumbly. Sprinkle with water, tossing with a fork until lightly moistened. Pour pumpkin mixture into crust, sprinkle with streusel. Place pie on a baking sheet. Bake at 375 for 50 minutes or until knife inserted in center comes out clean. Rmove from baking sheet, cool completely on a wire rack.


Nutrition

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