Streusel-Topped Pumpkin Pie

(117)
33 reviews.
  • 20 min prep time
  • 2 hr 5 min total time
  • 14 ingredients
  • 8 servings

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. 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. 2 In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
  3. 3 Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
  4. 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. 5 Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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