Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon ground allspice

  2. 1/4 teaspoon ground ginger

  3. 1/4 teaspoon ground nutmeg

  4. 1/8 teaspoon ground cloves

  5. 2 large eggs

  6. 1 (15-ounce) can unsweetened pumpkin

  7. 1 (14-ounce) can fat-free sweetened condensed milk

  8. 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

  9. Cooking spray

  10. 1/3 cup all-purpose flour (about 1 1/2 ounces)

  11. 1/3 cup packed dark brown sugar

  12. 1/4 cup regular oats

  13. 1/4 cup chopped pecans

  14. 3/4 teaspoon ground cinnamon

  15. 1/8 teaspoon ground ginger

  16. 2 tablespoons chilled butter, cut into small pieces

  17. 2 to 3 teaspoons water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°.

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

  3. 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.

  4. 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.

  5. 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.


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