Streusel-Topped Pumpkin Pie

A crunchy oat topping complements every bite of creamy pumpkin pie.

Prep Time: 20 min
Total Time: 5 hours 50 min
Makes: 8 servings

(1 ratings)

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Crust
1	box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
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
Topping
1/2	cup quick-cooking oats
1/2	cup packed brown sugar
1/4	cup butter or margarine, softened

1.	Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2.	In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
3.	Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
4.	Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.
High Altitude (3500-6500 ft): No change.

Serve-With

Serve with whipped cream or vanilla ice cream.

Nutrition Information:

1 Serving: Calories 380 (Calories from Fat 150); Total Fat 16g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 80mg; Sodium 370mg; Total Carbohydrate 52g (Dietary Fiber 2g, Sugars 32g); Protein 6g Percent Daily Value*: Vitamin A 180%; Vitamin C 2%; Calcium 15%; Iron 10% Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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