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Cinnamon Streusel-Topped Pumpkin Pie

Yield 12 servings (serving size: 1 wedge)
Using refrigerated pie dough makes this luscious dessert a breeze to prepare. Look for the dough in the dairy section of your supermarket.

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

Nutrition 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

How to Make It

  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.