Cinnamon Streusel-Topped Pumpkin Pie

Cinnamon Streusel-Topped Pumpkin Pie Recipe
Using refrigerated pie dough makes this luscious dessert a breeze to prepare. Look for the dough in the dairy section of your supermarket.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 273
Caloriesfromfat 31 %
Fat 9.4 g
Satfat 3.7 g
Monofat 1.9 g
Polyfat 0.8 g
Protein 5.9 g
Carbohydrate 41.8 g
Fiber 1.7 g
Cholesterol 46 mg
Iron 1.1 mg
Sodium 117 mg
Calcium 118 mg

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 (15-ounce) can unsweetened pumpkin
1 (14-ounce) can fat-free sweetened condensed milk
Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Streusel:
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

Preparation

Preheat oven to 375°.

To prepare filling, combine first 8 ingredients in a large bowl; stir with a 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 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.

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.

Note:

David Bonom,

November 2005
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