Streusel - Topped Pumpkin Pie
Created by Judeka on September 23, 2013
- Servings: 7
- Prep Time: 15m
- Cook Time: 45m
- Recipe #10599
Ingredients
- 1 unbaked (9-inch) pie pastry
- FOR FILLING
- 2 large eggs (beaten)
- 1/2 to 3/4 cup granulated sugar
- 1 can (16 ounce) pumpkin (not pumpkin pie mix)
- 1 can (12 ounce) evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- FOR TOPPING
- 1/2 cup quick-cooking oats
- 1/2 cup brown sugar, packed
- 1/4 cup butter, softened
How to Make
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Step 1: Heat oven to 400F.
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Step 2: Place pie crust in 9-inch glass pie plate.
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Step 3: In large bowl beat all filling ingredients with electric beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
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Step 4: Bake 35-40 minutes or until pumpkin filling is set.
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Step 5: Meanwhile in small bowl mix topping ingredients until crumbly with fork.
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Step 6: After the last baking time remove pie then sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes.
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Step 7: Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.
Nutritional Facts
- Serving Size: 1 (201.8 g)
- Calories 469.7
- Total Fat - 19.2 g
- Saturated Fat - 8.1 g
- Cholesterol - 115.7 mg
- Sodium - 529.2 mg
- Total Carbohydrate - 67.8 g
- Dietary Fiber - 2.3 g
- Sugars - 50.5 g
- Protein - 8.2 g
- Calcium - 135.7 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg