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Streusel Coffee Cake

Streusel Coffee Cake
  • Prep 0 min
  • Total 0 min
  • Servings
March 16, 2015

Ingredients

  • 1/2 pkg (425 g) Pillsbury* Refrigerated Pie Crusts (1 crust)
  • 1/3 cup (75 mL) Bisquick* mix
  • 1 can (14 oz/398 mL) canned pumpkin (1 3/4 cups/425 mL)
  • 1 can (370mL) evaporated milk
  • 2 eggs
  • 1/2 cup (125 mL) packed brown sugar
  • 2 tsp (10 mL) cinnamon
  • 1 tsp (5 mL) ginger
  • 1/2 tsp (2 mL) cloves
  • 1/2 tsp (2 mL) salt

Steps

  • 1
    Adjust oven rack to lowest position. Heat oven to 425°F (220°C). Prepare pie crust according to package directions for One- Crust Filled Pie in a 9-inch (23 cm) pie plate.
  • 2
    Combine all filling ingredients in mixer bowl. Beat at low speed until well blended. Pour into pie crust.
  • 3
    Bake at 425°F (220°C) for 15 minutes; reduce heat to 350°F (180°C) and bake for 15 minutes.

  • Tip: 2% evaporated partly skimmed milk may be used in this recipe for a lower fat alternative. Increase final baking time with streusel topping to 30 minutes.

No nutrition information available for this recipe
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