Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

FR
MENU
  • Save
    0
  • Print
    0
  • Twitter
    0
  • Pinterest
    0
  • Facebook
    0
  • Email
    0
  • More
  • Email
    0

Streusel Coffee Cake

streusel coffee cake Dessert
Streusel Coffee Cake
  • Prep 0 min
  • Total 0 min
  • Servings
  • Pinterest
    0
  • Print
    0
  • Save
    0
  • Email
    0

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

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment