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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!
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.