Cinnamon Streusel-Topped Pumpkin Pie

From Cooking Light.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 3⁄4 teaspoon cinnamon
• 1⁄4 teaspoon allspice
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon ground cloves
• 2  large eggs
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can  fat-free sweetened condensed milk
• 1  pie crust, refrigerated such as Pilsbury
• 1⁄3 cup flour, 1 1/2 oz
• 1⁄3 cup  packed dark brown sugar
• 1⁄4 cup oats
• 1⁄4 cup  chopped pecans
• 3⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground ginger
• 1  tablespoon butter, chilled, cut into small pieces
• 2 -3  tablespoons water

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.