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Streusel-Topped Pumpkin Pie

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Streusel-Topped Pumpkin Pie
  • Prep Time 20 min
  • Total Time 2 hr 5 min
  • Servings 8
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A crunchy oat topping complements every bite of creamy pumpkin pie. Refrigerated pie crust makes it easy!

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
can (15 oz) pumpkin (no pumpkin pie mix)
1
can (12 oz) evaporated milk (1 1/2 cups)
1/2
cup granulated sugar
2
eggs, slightly beaten
1 1/2
teaspoons pumpkin pie spice
1/4
teaspoon salt

Streusel

1/4
cup packed brown sugar
2
tablespoons all-purpose flour
2
tablespoons butter or margarine, softened
1/2
cup chopped pecans
1/2
cup quick-cooking oats

Topping

1
teaspoon grated orange peel
1
container (8 oz) frozen whipped topping, thawed (3 cups)

Directions

  • 1 Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
  • 3 Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
  • 4 Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
  • 5 Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
200
)
Daily Value
Total Fat
23g
35%
(
Saturated Fat
10g
50%
,
Trans Fat
1/2g
)
Cholesterol
60mg
20%
Sodium
320mg
13%
Total Carbohydrate
46g
15%
(
Dietary Fiber
3g
13%
,
Sugars
29g
)
Protein
7g
Daily Value*:
Vitamin A
170%
170%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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