Ingredients for Cinnamon Streusel Topped Pumpkin Pie
- 1/4 teaspoon ground cinnamon
- Allspice
- Ginger
- Nutmeg
- Ground Cloves
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- Fat Free Sweetened Condensed Milk
- 1 (9-inch) unbaked pie crust
- 1/2 cup all-purpose flour
- Dark Brown Sugar
- 1/2 cup rolled oats
- Pecans
- Ground Cinnamon
- Ground Ginger
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
- Water
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How to Make Cinnamon Streusel Topped Pumpkin Pie
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, 1 teaspoon cinnamon, ginger, cloves, nutmeg, and salt.
- Pour pumpkin mixture into the unbaked pie crust.
- In a medium bowl, combine brown sugar, flour, oats, cold butter, and 1/4 teaspoon cinnamon. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the pumpkin filling.
- Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 55 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
39g
Fat
17g
Carbs
10g
