Streusel-Topped Pumpkin Pie

By carvalhohm

Ingredients

• Crust:
• 1 box refrigerated pie crusts, softened as directed on box
• Streusel:
• 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
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons butter or margarine, softened
• 1/2 cup chopped pecans
• 1/2 cup quick-cooking oats
• Topping:
• 1 teaspoon grated orange peel
• 1 container (8 oz) frozen whipped topping, thawed (3 cups)

Details

Servings 8
Cooking time 125mins
Adapted from pillsbury.com

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.