Check out this fall recipe courtesy of Jenn @ https://cincyshopper.com/streusel-pumpkin-pie/
Definitely give this one a try!
You are going to want to make this Streusel Pumpkin Pie for Thanksgiving dessert this year. It’s super easy to make and so much better than a traditional pumpkin pie.
KeywordStreusel Pumpkin Pie
Prep Time15 minutes
Cook Time50 minutes
1 store bought Pie Crust
1/2 cup Sugar
16 oz Pumpkin Puree
12 oz Evaporated Milk
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Ginger
1/8 tsp Cloves
1/2 cup Flour
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Uncooked Oats not instant
3/4 tsp Cinnamon
1/4 tsp Nutmeg
6 tbsp cold Butter cut into small pieces
Preheat oven to 425.
Beat eggs until blended.
In large bowl, Combine eggs, sugar, pumpkin, evaporated milk and spices.
Beat until blended.
Pour filling into pie crust.
Bake 15 minutes.
Remove pie from oven and cover edge of crust with a pie crust ring or aluminum foil.
Reduce temperature to 350 and continue to bake for 10 minutes.
Combine dry streusel ingredients in a large bowl and whisk together.
Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.
Crumble so pieces are no larger than pea sized.
Sprinkle streusel over pie. Bake about 20-25 minutes longer, until streusel is nicely browned and toothpick inserted in center comes out clean.
Cool for a least 1 hour.
Calories: 463kcal | Carbohydrates: 68g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 375mg | Potassium: 326mg | Fiber: 3g | Sugar: 45g | Vitamin A: 9247IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 2mg