Cinnamon Streusel-Topped Pumpkin Pie

Cinnamon Streusel-Topped Pumpkin Pie(Adapted from CL)

Filling
1 teaspoon ground cinnamon
1/4 rounded teaspoon ground allspice
1/4 rounded teaspoon ground ginger
1/4 rounded teaspoon ground nutmeg
1/8 rounded teaspoon ground cloves
2 large eggs
1 (15-ounce) can pumpkin
1 (14-ounce) can sweetened condensed milk

Recipe for your favorite crust - only need 1 bottom crust for this recipe

Streusel:
1/3 cup all-purpose flour
1/3 cup packed dark brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
3/4 rounded teaspoon ground cinnamon
1/8 rounded 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.

Take your own crust from the refrigerator and 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 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 - 60 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack.