Cinnamon-Streusel Topped Pumpkin Pie

-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 ounce) can unsweetened pumpkin
-1 (14 ounce) can fat-free sweetened condensed milk

-1/2 (15 ounce) package refrigerated pie dough (such as Pillsbury)
-Cooking Spray

-1/3 c all-purpose flour
-1/3 c packed dark brown sugar
-1/4 c regular oats
-1/4 c 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

Directions: Preheat oven to 375°F. To prepare filling, c 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; cook completely on a wire rack.

Yield: 12 servings
Per serving (1 wedge): Calories 263, fat 9.4 g (Saturated 3.7 g), Cholesterol 46 mg, Sodium 117 mg, Carbohydrate 41.8 g, Fiber 1.7 g, Protein 5.9 g

Source: Dean Health Holiday Holdout

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