Ingredients
1
(14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
can (30 oz) pumpkin (not pumpkin pie mix)
1 1/4
cups sugar
4
eggs
1
tablespoon plus 1 teaspoon ground cinnamon
1
teaspoon kosher salt
1/2
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1
cup quick-cooking oats
Preparation
Heat oven to 350°F.
Unroll pie crusts from 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, and layer them on top of each other. Roll out into a rectangle large enough to cover 17x12-inch rimmed cookie sheet; press into cookie sheet, pressing into corners.
In large bowl, mix 1 can (30 oz) pumpkin (not pumpkin pie mix), 1 1/4 cups sugar, 4 eggs, 1 tablespoon ground cinnamon and 1/2 teaspoon kosher salt. Spread evenly in crust. Bake 20 minutes.
Meanwhile, mix 1/2 roll (16.5-oz size) Pillsbury™ refrigerated sugar cookie dough, 1 cup quick-cooking oats, 1 teaspoon ground cinnamon and 1/2 teaspoon kosher salt to make streusel topping.
Sprinkle streusel topping over pie, and bake about 30 minutes longer or until filling is set and streusel is lightly browned. Cool; cut into rectangles.
