Streusel-Topped Pumpkin Pie

Ingredients

Crust
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 
Filling
  • 1 can (15 oz) pumpkin (no pumpkin pie mix)
  • 1 can (12 oz) evaporated milk (1 1/2 cups)
  • 1/2 cup granulated sugar
  • 2 eggs, slightly beaten
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
Streusel
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter or margarine, softened
  • 1/2 cup chopped pecans
  • 1/2 cup quick-cooking oats
Topping
  • 1 teaspoon grated orange peel 
  • 1container (8 oz) frozen whipped topping, thawed (3 cups)

Instructions

1_ Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

2_ In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.

3_ Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.


4_ Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.

5_ Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.

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