Ingredients:
Filling:
3/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
2 large eggs
15 oz unsweetened pumpkin
14 oz fat-free sweetend condensed milk
Crust:
1/2 (15 oz) package refrigerated pie dough
Cooking Spray
Streusel:
1/3 cup flour (1.5 oz)
1/3 cup packed dark brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
3/4 tsp ground cinnamon
1/8 tsp ground ginger
2 tbsp chilled butter, cut into small pieces
2-3 tsp water
Directions:
1. Preheat oven to 375.
2. To prepare filling, combine first 8 ingredients in
a lagre bowl; stir with a whisk.
3. To prepare crust, roll dough to an 11-in circle. Fit
dough into a 9-in 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 (though 1/8 tsp 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 backing 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.
Yield: 12 servings
Nutritional Information:
Calories 273; Fat 9.4g; Protien 5.9g; Carb 41.8g; Fiber 1.7g; Sodium 117 mg