Cinnamon Streusel Topped Pumpkin Pie

The results are in and it's official. I like pumpkin pie. Or at least this pumpkin pie. As I said in one of my previous posts, I hadn't tried pumpkin pie in a very long time, so I was unsure as to if I would like it now. I just remember not really liking the texture. This was my first time making a pumpkin pie, and I was excited to make it with this cinnamon streusel topping since it's not super traditional. It was definitely an excellent addition. I promise it tastes so much better than these pictures make it seem. The pictures don't do it justice!

This is probably one of the easiest desserts I've ever made. I couldn't believe how easy it was. I kept asking my mom, "Are you SURE that's all that goes into pumpkin pie? That's it?!". Yes. That's it. This recipe only takes two bowls to use and about 10-20 minutes to assemble. It will take longer if you make your own crust, but I'm not gonna kid myself. My crust is store-bought because I'm lazy and frankly, making crust freaks me out for some reason. I'm always afraid it's going to come out crumbly, falling apart, and weird looking. If you buy the crust, all you have to do is mix the pie filling, put it in the crust, make the strudel topping, sprinkle that on top and then pop it in the oven. Done and done.

The pie was a big hit at Thanksgiving. My family loved it and my aunt kept saying how good it was. Even my dad tried some, and he's very strict with his intake of sweets and junk food. My aunt asked me if I wanted to take it home with me. I told her she can keep it if she wanted to. She unquestionably wanted to.

Cinnamon Streusel Topped Pumpkin Pie
Source: Crumbs and Chaos

Ingredients:

For the Pie Filling:

1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
2 eggs
1 (15 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
1 pie crust (I used Keebler's graham cracker)

For the Cinnamon Streusel Topping:

1/3 cup flour
1/3 cup brown sugar
1/4 cup regular oats
1/4 cup chopped pecans (optional, I left them out)
1 tsp. ground cinnamon
1/8 tsp. ground ginger
2 tbsp. cold butter, cut into small pieces
2 tsp. water

Directions:

Preheat oven to 375°.

Whisk together filling ingredients in a large bowl.  Pour into pie crust.

Prepare topping: combine flour, sugar, oats, pecans, cinnamon and ginger in a bowl.  Add the water and butter and combine with a fork until moistened, or just get messy and use your hands like I did.

Sprinkle mixture over the pie.  Place on baking sheet and bake for 50 minutes or until a knife/toothpick/sharp pointy thing inserted in the center comes out clean.  Remove from baking sheet; cool completely on a wire rack.