Cinnamon Streusel-Topped Pumpkin Pie - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375.
To prepare filling: Combine 1st 8 ingreds in large bowl; stir with a whisk.
Crust: Roll dough to an 11 inch circle. Fit into a 9\" pie plate coated with spray. Fold edges under and flute.
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.
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.