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Cinnamon Streusel-Topped Pumpkin Pie Recipe

   
 

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     Cinnamon Streusel-Topped Pumpkin Pie

Category   Desserts - Breads
Sub Category   None
Servings   12

Ingredients
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 14-oz can fat-free sweetened condensed milk
1/2 (15-oz) pkg refrigerated pie dough
 
1/3 cup all-purpose 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
2-3 tsp water

Instructions
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.
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.


Originally Submitted
7/23/2014





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