Cinnamon Streusel-Topped Pumpkin Pie

This was so good, it prompted Jonathan to break out in song. Specifically, the part of Sleigh Ride that talks about the coffee and pumpkin pie. I'm sure it will show up at at least one of our holiday meals this year. It's such an awesome twist on the usual pumpkin pie. The only thing I did differently was use my go-to pie crust rather than a store-bought one.

Cinnamon Streusel-Topped Pumpkin Pie
Courtesy of Cooking Light



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) (or one homemade pie crust)
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

Preheat oven to 375°F.

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°F for 50 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack.