Streusel-Topped Pumpkin Pie

Streusel-Topped Pumpkin Pie

Crust

1

box Pillsbury� refrigerated pie crusts, softened as directed on box

Filling

2

eggs, beaten

1/2

cup granulated sugar

1

can (16 oz) pumpkin (not pumpkin pie mix)

1

can (12 oz) evaporated milk

1

teaspoon ground cinnamon

1/2

teaspoon salt

1/2

teaspoon ground ginger

1/8

teaspoon ground cloves

Topping

1/2

cup quick-cooking oats

1/2

cup packed brown sugar

1/4

cup butter or margarine, softened

Directions

1

Heat oven to 425�F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

2

In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.

3

Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350�F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.

4

Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

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