Streusel-Topped Pumpkin Pie

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

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Servings 8

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( 24 ) Ratings

24 Ratings

5 Stars 42%

4 Stars

3 Stars

2 Stars 12%

1 Stars 16%

Member Reviews ( 9 )

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ingredients 12
Prep Time 20 min
Total Time 5 hr 50 min

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

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Directions

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.

EXPERT TIPS

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Expert Tips

Serve with whipped cream or vanilla ice cream.

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.

Review & Comments

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Fashonbug

report Posted Nov. 16, 2012 4:50 PM

I do not see why you could not make your own crust. If I were making it, and I will someday soon..I will use homemade over storebought..but this is the Pillsbury site, so, of course, they want you to use their crusts! :-)

tejanaprincess

report Posted Nov. 7, 2012 9:44 PM

actually a question....on this recipe, does anyone know if we could use the pie crust made from scratch on the classic pumpkin pie recipe??

KKTALLEY05

report Posted Dec. 19, 2010 11:17 AM

This is a great recipe. I made it for my family for Thanksgiving and they loved it especially my teenagers. I will be making it again for Christmas.

orangegrove

report Posted Nov. 18, 2010 6:38 PM

I didn't have oats on hand so I used a packet of Cinnamon Spice Quaker Instant Oatmeal. It was the perfect amount and I think the spices made the streusel taste even better! :)

orangegrove

report Posted Nov. 18, 2010 6:36 PM

Please note that on my earlier review it states that the recipe makes 2 pies, it does not. There is a second streusel topped pie and that recipe makes two pies not this one! I made this pie and it was fabulous!