Streusel-Topped Pumpkin Pie

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

  • prep time 20 min
  • total time 2 hr 5 min
  • ingredients 14
  • servings 8

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)
  • 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:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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