Streusel-Topped Pumpkin Pie

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

  • Prep Time 20 min
  • Total Time 5 hr 50 min
  • Servings 8

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.

Expert Tips

Serve with whipped cream or vanilla ice cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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