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Streusel-Topped Pumpkin Pie

Streusel-Topped Pumpkin Pie
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A crunchy oat topping complements every bite of creamy pumpkin pie. Refrigerated pie crust makes it easy! Click here to see 6 Classic and Creative Pumpkin Pie Recipes
Servings
8
servings
Ingredients
  • one 9-inch pie crust
  • one 15-ounce can canned pumpkin
  • one 12-ounce can evaporated milk
  • 1/2 cup granulated sugar
  • 2 eggs, lightly beaten
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup packed brown sugar
  • 2 tablespoon all-purpose flour
  • 2 tablespoon butter, softened
  • 1/2 cup chopped pecans
  • 1/2 cup quick-cooking oats
  • 1 teaspoon grated orange peel
  • whipped cream
Directions
  1. Heat oven to 425 degrees. Place pie crust in 9-inch glass pie pan. In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 15 minutes. 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.
  2. Meanwhile, in small bowl, mix streusel ingredients.
  3. Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.
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