Streusel-Topped Pumpkin Pie

Name: Streusel-Topped Pumpkin Pie
Prep time: 20 min
Total time: 5 h 50 min
Yield: 8
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

14 Ratings

10 Reviews

Prep 20 min
Total 5 hr 50 min
Servings 8

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

By Betty Crocker Kitchens

Updated April 30, 2021

Ingredients

Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

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.