Cinnamon Streusel-Topped Pumpkin Pie

Ingredients

• 2 tablespoons butter chilled cut into small pieces
• 0.3 cup brown sugar dark packed
• 2 large eggs 
• 1.5 ounces flour all-purpose
• 0.3 teaspoon ground allspice 
• 0.8 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.1 teaspoon ground ginger 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon ground nutmeg 
• 0.3 cup regular oats 
• 0.3 cup pecans chopped
• 15 ounce pumpkin unsweetened canned
• 15 ounce pie dough refrigerated (such as Pillsbury)
• 14 ounce condensed milk fat-free sweetened canned
• 2 teaspoons water 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• measuring cup

Directions

1. Preheat oven to 37
2. To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk.
3. To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch 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.
5. Combine flour and next 5 ingredients (through 1/8 teaspoon ginger) in a bowl.
6. Cut in butter with a fork or fingertips until crumbly.
7. Sprinkle with water, tossing with a fork just until lightly moistened.
8. Pour pumpkin mixture into crust; sprinkle with streusel.
9. Place pie on a baking sheet.
10. Bake at 375 for 50 minutes or until a knife inserted in center comes out clean.
11. Remove from baking sheet; cool completely on a wire rack.