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Slice of pumpkin pie with streusel on a white plate.
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5 from 1 vote

Pumpkin Pie with Streusel Topping

It’s hard to beat a classic pumpkin pie on Thanksgiving, but add crumbly brown sugar streusel on top and you’ve just succeeded in one-upping the original!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Cooling Time2 hours
Total Time3 hours 20 minutes
Course: Desserts, Pies & Tarts
Cuisine: American
Servings: 8 servings
Author: Rachel Gurk

Ingredients

  • 1 refrigerated pie crust, frozen deep dish pie shell, or homemade crust (see note)
  • 2 large eggs
  • 1 can (15 ounces) pure pumpkin puree (not pumpkin pie mix)
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon (see note)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 can (12 ounces) evaporated milk (shake well before opening)

Streusel Topping:

  • ⅓ cup all purpose flour
  • ⅓ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons pepitas, roughly chopped (can substitute pecans or walnuts)
  • whipped cream, for serving (optional)

Instructions

  • Preheat oven to 425°F.
  • If using a purchased refrigerated pie crust, let it come to room temperature for a few minutes while you prepare the filling.
  • In a large mixing bowl, whisk eggs until blended. Add the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until blended. Stir in evaporated milk until all the ingredients are thoroughly combined and the mixture is smooth.
  • Place the pie crust in a 9 inch pie dish or pan, pressing it gently against the bottom and sides of the pie dish.
  • Place the pie dish on a baking sheet. Carefully pour the pumpkin filling into the prepared pie crust. If there is too much filling for your pie shell, discard the excess.
  • Bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for another 30 minutes.
  • Meanwhile, prepare streusel topping. Mix flour, brown sugar, and cinnamon in a small bowl. Using a fork or your fingertips, blend in butter until combined. Mixture should hold together when pressed with fingertips. Set aside.
  • When pie has baked for 30 minutes at 350°F, carefully remove pie from oven and evenly spoon streusel mixture on top of the pie. Return pie to oven and continue baking for 20 to 25 minutes, or until the filling is set and a knife inserted into the center of the pie comes out clean.
  • Remove the pie from the oven and let it cool completely (at least 2 hours) on a wire rack. The pie will continue to set as it cools. After pie has come to room temperature, serve immediately or refrigerate until ready to serve.
  • Serve with whipped cream, if desired.

Video

Notes

  • If you choose frozen pie shells, it should be a deep dish pie shell.
  • If desired, substitute 2 teaspoons of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.
  • If you prefer, make the pie without streusel topping. Bake for 15 minutes at 425°F, turn oven down to 350°F and bake 45 to 55 minutes or until pie is set in the center. Serve with whipped cream or vanilla ice cream.
  • Leftover pie will keep for 3 to 4 days in the refrigerator, covered with foil or plastic wrap.

Nutrition

Serving: 1slice | Calories: 370kcal | Carbohydrates: 51g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 302mg | Potassium: 320mg | Fiber: 3g | Sugar: 34g | Vitamin A: 8575IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 2mg

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