Cinnamon Streusel-Topped Pumpkin Pie

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

From Cooking Light.

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. To prepare filling: Combine 1st 8 ingreds in large bowl; stir with a whisk.
  3. Crust: Roll dough to an 11 inch circle. Fit into a 9" pie plate coated with spray. Fold edges under and flute.
  4. Streusal: Lightly spoon flour into a dry measure;level with knife. Combine flour and next 5 ingreds in a bowl. Cut in butter with a fork or fingertips til crumbly. Sprinkle with water, tossing with a fork just til lightly moistened.
  5. Pour pumpkin mixture into crust; sprinkle with steusal. Place pie on baking sheet. Bake at 375 for 50 min or tl knife inserted in center comes out clean. Cool on wire rack.
Most Helpful

5 5

This is delicious. I had seen the original Cooking Light recipe which called for 2 Tbsp butter & 2-3 tsp water for the streusel so those were the quantities I used. Otherwise made recipe as posted except for using low-fat (not fat-free) condensed milk and heaping amounts of the spices in the filling (especially the ginger & cinnamon). The only change I will make next time is to add maybe 1/4-1/2 tsp salt to the filling. Thanks for sharing!

5 5

This is a very good pumpkin pie, and I am not even a pumpkin pie fan. The struesel topping really makes this pie. I omitted the nuts (due to allergies) and just doubled the oats instead.