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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

julieanne325's Review

DeniseRochon
November 18, 2013
I make this every year and no one knows it's light! It's just as tasty and decadent as regular pumpkin pie! And the topping really makes it special!

jgeckel's Review

Amanda8899
November 07, 2013
Ever since it appeared in the magazine, I've been making this pie for Thanksgiving. It is very tasty and my family loves it. A giant YUM!

gypsee's Review

Buenavista1
December 24, 2012
I've made this pie a few times over the past years and I love it!! The only thing I do different is I use cinnamon plus from pampered che, which has a most of the spices listed, plus some extra. I use 2 teaspoons of that in the pie and 1 1/2 in the topping, and it is perfect!! Love this pie!

seoulgirl71's Review

iangel
October 28, 2012
Made this today to do a pre-trial for Thanksgiving. I wanted to do something different than the traditional pumpkin pie. I love the struesel topping. I did omit the pecans and doubled the oats instead as I have a family member with a nut allergy. I will definitely make this for Thanksgiving. Thank you for a great recipe.

shaykrobinson's Review

serendipity1008
October 26, 2011
This was so easy and so delicious. I baked for the full 50 and probably should've taken a look after 45 mins. The outside crust was a tad dark, but still so delish!

Dixielouise's Review

seoulgirl71
December 22, 2010
Made at Thanksgiving and making again at Christmas. Delicious, couldn't stop eating it. Made as written.

irishmaiden222's Review

Dixielouise
November 27, 2010
I thought it would be nice to have something different than plain pumpkin pie for Thanksgiving. This was tasty, but I think I would prefer a traditional un-topped pie. I did almost double the spices and had no problem with the streusel topping.

SEROMEO's Review

irishmaiden222
November 26, 2010
The best part of our Thanksgiving dinner! The perfect twist on a classic.

Buenavista1's Review

SEROMEO
November 25, 2010
Brought this to Thanksgiving this year and everyone loved it. I made it just like the recipe stated except I accidently doubled the cinnamon in the pie filling. Tasted great. I would defintely make this gain ... the topping is so very good!

iangel's Review

jgeckel
November 27, 2009
Excellent!! I believe it would be just as good without the topping as well! You can really taste the spices in this pie! I plan on making this again. The whole family enjoyed it!