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Streusel-Topped Pumpkin Pie

streusel-topped pumpkin pie Dessert
Streusel-Topped Pumpkin Pie
  • Prep 20 min
  • Total 2 hr 5 min
  • Servings 8
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A crunchy oat topping compliments every bite of creamy pumpkin pie. Refrigerated pie crust makes it easy! ...MORE + LESS -

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box

2 cups pure pumpkin (not pumpkin pie filling)
1 can (354 mL) evaporated milk (1 1/2 cups)
1/2 cup granulated sugar
2 eggs, slightly beaten
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt

1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
1/2 cup chopped pecans
1/2 cup quick-cooking oats

1 teaspoon grated orange peel
3 cups frozen whipped topping, thawed

Steps

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  • 1
    Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  • 2
    In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
  • 3
    Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
  • 4
    Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in centre comes out clean. Cool completely, about 1 hour.
  • 5
    Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.
 

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
420
% Daily Value
Total Fat
23
Saturated Fat
10
Trans Fat
0.5
Cholesterol
60
Sodium
320
Dietary Fiber
3
Sugars
29
Protein
7
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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