Cinnamon Streusel-Topped Pumpkin Pie

Using refrigerated pie dough makes this luscious dessert a breeze to prepare. Look for the dough in the dairy section of your supermarket.

Yield: 12 servings (serving size: 1 wedge)

Ingredients

• Filling:
• 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  large eggs
• 1  (15-ounce) can unsweetened pumpkin
• 1  (14-ounce) can fat-free sweetened condensed milk
• 
  Crust:
• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 
  Streusel:
• 1/3  cup  all-purpose flour (about 1 1/2 ounces)
• 1/3  cup  packed dark brown sugar
• 1/4  cup  regular oats
• 1/4  cup  chopped pecans
• 3/4  teaspoon  ground cinnamon
• 1/8  teaspoon  ground ginger
• 2  tablespoons  chilled butter, cut into small pieces
• 2  to 3 teaspoons water

Preparation

Preheat oven to 375°.

To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk.

To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through 1/8 teaspoon ginger) in a bowl. Cut in butter with a fork or fingertips until crumbly. Sprinkle with water, tossing with a fork just until lightly moistened.

Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking sheet. Bake at 375° for 50 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack.

Nutritional Information

Calories:

273 (31% from fat)

Fat:

9.4g (sat 3.7g,mono 1.9g,poly 0.8g)

Protein:

5.9g

Carbohydrate:

41.8g

Fiber:

1.7g

Cholesterol:

46mg

Iron:

1.1mg

Sodium:

117mg

Calcium:

118mg