Streusel-Topped Pumpkin Pie

A crunchy oat topping complements every bite of creamy pumpkin pie. Refrigerated pie crust makes it easy!

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Servings 8

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( 117 ) Ratings

117 Ratings

5 Stars 12%

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Member Reviews ( 39 )

01184791-6f93-443a-a90f-0fc653543c49

ingredients 14
Prep Time 20 min
Total Time 2 hr 5 min

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)

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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; 23%
(Saturated Fat 10g, 10% Trans Fat 1/2g 1/2% ),
Cholesterol: 60mg; 60%;
Sodium: 320mg; 320%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 3g 3% Sugars 29g 29% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 170%;
Vitamin C: 2%;
Calcium: 10%;
Iron: 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 Choices:

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

Review & Comments

Write a Review

karinhh

report Posted Nov. 23, 2012 7:48 PM

A huge success. I'm not a huge pie fan and I said if I was going to make a pie I wanted it to be different so I tried this recipe. I let it cool for about an hour in the fridge and then put some cool whip on top - man was it awesome!!! The flavors blended well together and the pie was really smooth. The streusel on top was a perfect match for the pie and added a rich flavor to it. I will definitely make this pie again.

Karen_at_Pillsbury2

report Posted Nov. 15, 2012 9:19 AM

Oops! Yes, the oats go into the streusel and we are updating this recipe ASAP. Sorry for the confusion. Hope you have a wonderful Thanksgiving!

blueeyedpug

report Posted Nov. 14, 2012 11:37 PM

Yes, the oats go into the struesel topping. and not in the whipped cream...Once again, and this is apparently common on this website, no one bothered to check the recipe. I made it and it is delicious but chock full of calories!

tap49

report Posted Nov. 14, 2012 10:18 PM

I knew that if I came here, I would get confirmation on putting the oats in the streusel. Thanks

56connie

report Posted Nov. 14, 2012 7:49 PM

I believe the oatmeal is supposed to be part of the struesel topping not mixed in the whip cream,