Cinnamon Streusel-Topped Pumpkin Pie

Cinnamon Streusel-Topped Pumpkin Pie
Photo by www.myrecipes.com

Ingredients

  • 1 (14-ounce) can fat-free sweetened condensed milk
  • ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 2 to 3 teaspoons water
  • 1/8 teaspoon ground ginger
  • Streusel:
  • 1/8 teaspoon ground cloves
  • Filling:
  • + 14 more ingredients
    • 2 large eggs
    • 1 (15-ounce) can unsweetened pumpkin
    • ¼ cup chopped pecans
    • ¾ teaspoon ground cinnamon
    • 1/3 cup packed dark brown sugar
    • Cooking spray
    • ¾ teaspoon ground cinnamon
    • 1/3 cup all-purpose flour (about 1 1/2 ounces)
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground allspice
    • ¼ cup regular oats
    • Crust:
    • 2 tablespoons chilled butter, cut into small pieces

Preheat oven to 375°. To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk. To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. To prepare streusel, lightly spoon flour into a dry me...

View full recipe at My Recipes

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