Streusel-Topped Pumpkin Pie

Streusel-Topped Pumpkin Pie

2

"A brown sugar streusel topping adds a new twist to traditional pumpkin pie. Refrigerated pie crust makes it easy!"

Ingredients

2 h 15 m servings 467 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  2. In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
  3. Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
  4. Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
  5. Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.
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Reviews

2
  1. 2 Ratings

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This review is for the streusel topping ONLY. I made the usual Libby's recipe and added the streusel. I'm not a big fan of pumpkin pie, but this topping changed all that. DH, who is a pumpkin...

This was delicious. The only thing different, I use brown sugar in place of the white sugar in the pumpkin.