Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 74) holiday pies Streusel-Topped Pumpkin Pie t Prep Time: 20 Minutes Ready in: 2 Hours 5 Minutes Servings: 8 1. Heat oven to 425°F. Place 1 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°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. Nutrition information per serving: 1 SeRviNg: Calories 510 (Calories from Fat 190); Total Fat 21g (Saturated Fat 10g); Cholesterol 75mg; Sodium 670mg; Total Carbohydrate 70g (Dietary Fiber 4g; Sugars 35g); Protein 12g exChaNgeS: 31/2 Starch, 1 Other Carbohydrate, 4 Fat Crust 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box ® Filling 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk (11/2 cups) 1 /2 cup granulated sugar 2 eggs, slightly beaten 11/2 teaspoons pumpkin pie spice 1 /4 teaspoon salt Streusel /4 cup packed brown sugar 2 tablespoons all-purpose flour 2 tablespoons butter or margarine, softened 1 /2 cup chopped pecans 1 Cook’s Note » Topping 1 teaspoon grated orange peel 1 container (8 oz) frozen whipped topping, thawed (3 cups) To make your own pumpkin pie spice, mix 4 teaspoons cinnamon, 1 teaspoon ginger, 1⁄2 teaspoon allspice, 1⁄2 teaspoon nutmeg and 1⁄2 teaspoon cloves. Store in a sealed container in a cook dark place.
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