Shelly's Recipe

CINNAMON STREUSEL-TOPPED PUMPKIN PIE

Category: Pies - Cream and Custard

Filling:
3/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 large eggs
1 (15 oz) can unsweetened pumpkin
1 can sweetened condensed milk

Crust:
1/2 (15 oz) pkg refrigerated pie dough
Cooking spray

Streusel:
1/3 cup flour
1/3 cup packed dark brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
3/4 tsp ground cinnamon
1/8 tsp ground ginger
2 tbsp chilled butter, cut into small pieces
2 to 3 tsp water

Preheat oven to 375.

To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk.

To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through 1/8 tsp ginger) in a bowl. Cut in butter with a fork or fingertips until crumbly. Sprinkle with water, tossing with a fork just until lightly moistened.

Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking sheet. Bake at 375 for 50 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack.