Streusel Topped Pumpkin Pie

Ok, so you are probably saying... "WHY CHANGE AN ALREADY GOOD THING?" Well, because it is AMAZING!!!  Try it, you won't be sorry, and if you are, then I'm sorry! :)  TRUST ME!

CRUST

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

FILLING 

2 eggs, beaten

1/2 cup granulated sugar

1 can (16 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated milk

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

TOPPING 

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/4 cup butter or margarine, softened

DIRECTIONS

Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.  Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.

Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

(recipe and picture from here)