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

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!

flower7 November 06, 2013

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.

seoulgirl71 November 11, 2012