Cinnamon Streusel-Topped Pumpkin Pie

• 3/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 2 large eggs
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can fat-free sweetened condensed milk
• 1 pie crust, refrigerated such as Pilsbury
• 1/3 cup flour, 1 1/2 oz
• 1/3 cup packed dark brown sugar
• 1/4 cup oats
• 1/4 cup chopped pecans
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1 tablespoon butter, chilled, cut into small pieces
• 2 -3 tablespoons water

1. Preheat oven to 375.
2. To prepare filling: Combine 1st 8 ingreds in large bowl; stir with a whisk.
3. Crust: Roll dough to an 11 inch circle. Fit into a 9" pie plate coated with spray. Fold edges under and flute.
4. Streusal: Lightly spoon flour into a dry measure;level with knife. Combine flour and next 5 ingreds in a bowl. Cut in butter with a fork or fingertips til crumbly. Sprinkle with water, tossing with a fork just til lightly moistened.
5. Pour pumpkin mixture into crust; sprinkle with steusal. Place pie on baking sheet. Bake at 375 for 50 min or tl knife inserted in center comes out clean. Cool on wire rack.

cinnamon, allspice, ginger, nutmeg, ground cloves, eggs, pumpkin, condensed milk, pie crust, flour, brown sugar, oats, pecans, ground cinnamon, ground ginger, butter, water

Taken from www.food.com/recipe/cinnamon-streusel-topped-pumpkin-pie-238386 (may not work)