Cinnamon Streusel-Topped Pumpkin Pie

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Using refrigerated pie dough makes this luscious dessert a breeze to prepare. Look for the dough in the dairy section of your supermarket.

Ingredients:

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 (15-ounce) can unsweetened pumpkin

1 (14-ounce) can fat-free sweetened condensed milk

1/2 (15-ounce) package refrigerated pie dough (such as pillsbury)

cooking spray

1/3 cup all-purpose flour (about 1 1/2 ounces)

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 chilled butter, cut into small pieces

2 to 3 teaspoons water

Directions:

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.

By RecipeOfHealth.com