Wednesday, November 24, 2010

Streusel-Topped Pumpkin Pie

Happy Thanksgiving everyone!! I hope everyone is having a great day with family and friends. I spent the day before cooking my heart out. We made cakes, pies, and pumpkin doggie treats for Steiner.  One of the pies I made was a Streusal topped Pumpkin pie. Believe it or not, this is the first time I've made a Pumpkin pie. I usually don't have any luck with pie crusts so I stay far away from them, but this time was different. I was determined to master this one!
1 box of Pillsbury refrigerated pie crusts, softened as directed.
2 eggs, beaten
1/2 cup Sugar
1 can (16 oz) Pumpkin (not Pumpkin Pie Mix)
1 can ( 12 oz) Evaporated Milk
1 tsp Ground Cinnamon
1/2 tsp Salt
1/2 tsp Ground Ginger
1/8 tsp Ground Cloves
1/2 cup Quick Cooking Oats
1/2 cup Packed Brown Sugar
1/4 cup Butter or Margarine, softened.

Heat Oven to 425. Place pie crust in a 9-inch glass pie plate as directed on box. Make sure you "fork" holes in the sides and bottom.
In a large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into the the pie crust.
Bake pie for 15 minutes.
Remove from oven; reduce oven temp to 350. Cover crust edge with 2-3 inch wide strips of foil to prevent excessive browning. Bake for 35 minutes.
Meanwhile in a small bowl, mix topping ingredients together, until crumbly with a fork.
After 35 minutes, remove pie, and sprinkle toppings over the top.
Bake about 10 minutes longer, or until a knife comes out clean. Cool on a cooling rack for 30 minutes. Refrigerate about 4 hours, or until chilled before serving. Keep in fridge til ready to serve.

Courtesy of Pillsbury

1 comment:

  1. This one looks delicious! Although I had to laugh because you still cheated on the pie crust!!!


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