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Streusel-Topped Pumpkin Pie

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  • 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!
Created May 14, 2018
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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

  •  
    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

420 Calories, 23g Total Fat, 7g Protein, 46g Total Carbs, 29g Sugars

Nutrition Facts

Serving Size: 8
Calories
420
Total Fat
23g
Saturated Fat
10g
Trans Fat
0.5g
Cholesterol
60mg
Sodium
320mg
Total Carbs
46g
Dietary Fiber
3g
Sugars
29g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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