This is a Cooking Light recipe I’ve always used for pumpkin pie, because it’s really excellent.  I make no changes to it except sometimes I will make the crust instead of buying crust.  Really excellent pie, easy to make, and it’s pretty. 🙂

FILLING:

• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 large eggs
• 1 (15-ounce) can unsweetened pumpkin
• 1 (14-ounce) can fat-free sweetened condensed milk

CRUST:

• Either your favorite packaged frozen/refrig dough, or your favorite recipe

STREUSEL:

• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 1/3 cup packed dark brown sugar
• 1/4 cup regular oats
• 1/4 cup chopped pecans
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 2 tablespoons chilled butter, cut into small pieces
• 2 to 3 teaspoons water

Preheat oven to 375°.

To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk.

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.

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through 1/8 teaspoon 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.

Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking 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.