Using refrigerated pie dough makes this luscious dessert a breeze to prepare. Look for the dough in the dairy section of your supermarket.
Cooking Light NOVEMBER 2005
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.
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