No boring, plain-old pumpkin pie this holiday season! Move over whipped cream–this Cooking Light pie is topped with cinnamon, sugar, oats, and pecans.
Ingredients:
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs
1 (15 oz.) can unsweetened pumpkin puree
1 (14 oz.) can sweetened condensed milk
1 refrigerated pie crust
1/3 cup all-purpose flour
1/3 cup dark brown sugar, packed
1/4 cup oats
1/4 cup pecans, chopped
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 Tablespoons chilled butter, cut into small pieces
Directions:
- Preheat oven to 375 degrees F.
- To prepare pie filling, combine first 8 ingredients in a large bowl. Stir with a whisk.
- To prepare crust, fit dough into a 9-inch pie plate coated with cooking spray.
- To prepare streusel topping, combine flour and next 5 ingredients (through 1/8 teaspoon ginger) in a bowl. Cut in butter with fingertips until crumbly.
- Pour pumpkin mixture into crust.
- Sprinkle streusel evenly on top.
- Place pie plate on a baking sheet.
- Bake 50 minutes or until a knife inserted in center comes out clean.
- Remove pie plate from baking sheet.
- Cool completely on a wire rack before slicing.
