Cinnamon Streusel-Topped Pumpkin Pie

• 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:
• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 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

1. Preheat oven to 375u0b0.
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. 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.
5. Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking sheet. Bake at 375u0b0 for 50 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack.

filling, ground cinnamon, ground allspice, ground ginger, ground nutmeg, ground cloves, eggs, pumpkin, condensed milk, crust, cooking spray, streusel, flour, brown sugar, regular oats, pecans, ground cinnamon, ground ginger, butter, water

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