Streusel-Topped Pumpkin Pie

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

Streusel-Topped Pumpkin Pie

PillsburyRecipe by Pillsbury

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20 minutes

5 hours 50 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 380
  • 16g
    (Saturated Fat 8g, Trans Fat 0g)
  • 80mg
  • 370mg
  • 52g
    (Dietary Fiber 2g, Sugars 32g)
  • 6g
  • Percent Daily Value*
  • 180%
  • 2%
  • 15%
  • 10%
  • Exchanges
  • 3
  • 2
  • 1 1/2
  • Carbohydrate Choices
  • 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Serve-With

    Serve with whipped cream or vanilla ice cream.

Ingredients

  • 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

Directions

  1. 1Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  2. 2In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
  3. 3Bake 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. 4Sprinkle 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.

Categories: Course, Desserts, Pies

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