Streusel Topped Pumpkin Pie

Crust
1 box refrigerated pie crusts, softened as directed on box

Filling
1 can (15 oz.) pumpkin (no pumpkin pie mix)
1 can (12 oz.) evaporated milk (1 1/2 cups)
½ cup granulated sugar
2 eggs, slightly beaten
1 ½ teaspoons pumpkin pie spice
¼ teaspoon salt

Streusel
¼ cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
½ cup chopped pecans
½ cup quick-cooking oats

Topping
1 teaspoon grated orange peel
1 container (8 oz.) frozen whipped topping, thawed (3 cups)


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

In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.

Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.

Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.

Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.