Streusel-Topped Pumpkin Pie

(25)
  7 reviews
  • 20|min prep time
  • 5|hr|50|min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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