Description
A quick and easy pumpkin pie topped with a delicious streusel.
Ingredients
- FOR THE CRUST:
- 1 whole Packaged Frozen Pie Crust
- FOR THE FILLING:
- ¾ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Allspice
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Nutmeg
- ⅛ teaspoons Ground Cloves
- 2 whole Eggs
- 1 can (15 Oz. Size) Pumpkin Puree
- 1 can (14 Oz. Size) Sweetened Condensed Milk
- 2 Tablespoons Bourbon
- FOR THE STREUSEL:
- ⅓ cups All-purpose Flour
- ⅓ cups Dark Brown Sugar
- ¼ cups Oats
- ¼ cups Pecans, Chopped
- 2 Tablespoons Unsalted Butter, Cubed
- 2 teaspoons Water, More If Needed
- ¾ teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Ginger
Preparation
Preheat oven to 375ºF.
For the crust:
Roll out the pie dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Cut away any overlap.
For the filling:
In a large bowl, combine cinnamon, allspice, ginger, nutmeg, cloves, eggs, pumpkin puree, condensed milk, and bourbon.
For the streusel:
Combine all ingredients into a bowl, making sure the butter and flour have been completely combined.
Pour the filling into the pie crust. Sprinkle the streusel topping onto the filling. Bake for at least 45 minutes and let cool completely before serving. Garnish with whipped cream if desired.
Recipe adapted from Cooking Light Magazine.
