Streusel-Topped Pumpkin Pie

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

  • prep time 20 min
  • total time 5 hr 50 min
  • ingredients 12
  • servings 8

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

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    380
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    370mg
    370%;
    Total Carbohydrate
    52g
    52%
    (Dietary Fiber
    2g
    2%
      Sugars
    32g
    32%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    180%;
    Vitamin C
    2%;
    Calcium
    15%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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