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Streusel-Topped Pumpkin Pie
Streusel-Topped Pumpkin Pie
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Prep Time:
20 minutes
Total Time:
5 hours 50 minutes
Crunchy oat topping enhances creamy pumpkin pie.
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 eggs, beaten
  • 1/2 cup granulated sugar
  • 1 can (16 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1/4 cup butter or margarine, softened
Instructions:
  • Preheat oven to 425°F and gently transfer the pie crust into a 9-inch glass pie plate following the instructions on the box for a One-Crust Filled Pie.
  • Combine all filling ingredients in a large bowl and mix until well blended. Pour the filling into the pie crust in the pie plate.
  • Bake the pie for 15 minutes. Take it out of the oven and lower the temperature to 350°F. Protect the crust edge by covering it with 2- to 3-inch-wide strips of foil to avoid too much browning. Bake for an additional 35 minutes. While baking, combine topping ingredients in a small bowl and mix until crumbly using a fork; set aside.
  • Sprinkle the topping over the pie and bake for an additional 10 minutes, or until a knife inserted in the center comes out clean. Allow the pie to cool on a rack for 30 minutes, then refrigerate for about 4 hours until chilled before serving. Keep the pie covered in the refrigerator until ready to enjoy.

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