Streusel Pumpkin Pie will take your Thanksgiving dessert to the next level! This pie starts with a buttery flaky homemade crust, is filled with a soufflé-like pumpkin filling, and finished off with a sweet nutty crumble topping.
Switch things up this year and serve Streusel Pumpkin Pie at your Thanksgiving Feast! There’s always more room for dessert even after all the Turkey, mashed potatoes, and rolls! For more delicious Thanksgiving desserts, try Moist Pumpkin Cupcakes with Cream Cheese Frosting, Easy Pumpkin Sheet Cake, and White Chocolate Pumpkin Cheesecake.
Streusel Topped Pumpkin Pie
Honestly, I do not care much for traditional pumpkin pie. In fact, as a kid I ate ice cream for my Thanksgiving dessert instead of a slice of pie. But guys, this pie has changed me! I am a sucker for texture and nuts so when my mom passed along this recipe to me I had to give it a shot and holy freakin moly! I actually ate a whole slice of pumpkin pie for the first time in my life! My husband even said it is the best pumpkin pie and he already LOVES regular pumpkin pie.
Ingredients for Streusel Pumpkin Pie:
- Pie Dough– This homemade pie crust recipe is my favorite! It’s buttery, tender, and flaky!
- Pumpkin Puree– All you need is one 15 ounce can. I prefer the brand Libby (it has the most vibrant color).
- Sweetened Condensed Milk– This is basically liquid sugar and adds just the right amount of sweetness to your pie.
- Eggs– The eggs are separated in this recipe. The yolks are mixed into the batter while the whites are beaten to soft peaks and then folded in the batter.
- Warm Spices– For that classic pumpkin pie flavor, cinnamon, ginger, and nutmeg are used as well as a little salt to enhance the flavors.
- Streusel Topping– This is made with a combination of flour, brown sugar, cinnamon, butter and finely chopped walnuts. This creates a sweet, crispy, crunchy topping that makes the pie irresistible!
How to make Pumpkin Pie:
Time needed: 1 hour and 5 minutes.
- Make the Pie Dough
Make the pie dough, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
- Preheat Oven
Place oven rack in the lower third of the oven. (Optional- Place a pizza stone on the rack.) Preheat oven to 425°F.
- Make Batter
In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, and egg YOLKS. Stir in cinnamon, ginger, nutmeg, and salt.
- Whip the Egg Whites
In a small mixing bowl, whip egg WHITES with an electric mixer until soft peaks form. Gently fold into the pumpkin mixture.
- Assemble the Pie
Roll the pie dough out on a lightly floured surface until 12 inches in diameter. Press into a 9 inch pie pan and flute the edges. Pour the pumpkin filling into the shell.
- Bake & Make Streusel
Bake in the oven for 15 minutes. Meanwhile, in a small mixing bowl, combine the nuts, flour, sugar, and cinnamon. Stir in the melted butter until a crumbly mixture forms. Take the pie out of the oven and sprinkle streusel over the top.
- Finish Baking
Place pie back in the oven and reduce temperature to 350°F. Bake for 35-40 minutes or until set.
- Cool and Store
Let pie cool completely to room temperature. Store pie covered in the fridge for up to 4 days.
FAQs
Yes! And you should! Make this pie the day before you feast and store covered in the fridge for up to 4 days.
To prevent pie crust from getting soggy, place your oven rack in the lower third of the oven. Using a pizza stone will also help cook the bottom crust faster. Place your pizza stone on the oven rack before turning on the oven.
This isn’t required, it just makes transferring then pie easier and prevents ruining the edges of the crust with your oven mitts.
According to the FDA pumpkin pie should be stored in the fridge for 2-4 days. I honestly keep my pie at room temperature on my counter until ready to serve the next day.
TOOLS USED TO MAKE THIS PUMPKIN PIE:
- Metal 9 inch Pie Plate or Glass 9-inch Pie Plate– Both pans work great and are very affordable. These type of pans produce a better crust than ceramic.
- Pastry Blender – This is a necessity for making pastries like pie dough and comes in handy for crumb toppings.
- Pyrex Mixing Bowls with Lids– I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
LOOKING FOR MORE PIE? CHECK OUT THESE:
Pumpkin Streusel Pie
Ingredients
- 1/2 recipe pie dough
For the Filling:
- 1 15 ounce can pumpkin puree
- 1 15 ounce can sweetened condensed milk
- 2 eggs, separated
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoon butter, melted
- 3/4 cup finely chopped walnuts
Instructions
- Place oven rack in the lower third of the oven. (Optional- Place a pizza stone on the rack.) Preheat oven to 425°F.
- In a large mixing bowl, whisk together pumpkin puree, sweetened condensed milk, and egg YOLKS. Stir in cinnamon, ginger, nutmeg, and salt.
- In a small mixing bowl, whip egg WHITES with an electric mixer until soft peaks form. Gently fold into the pumpkin mixture.
- Roll the pie dough out on a lightly floured surface until 12 inches in diameter. Press into a 9-inch pie pan and flute the edges. Place pie tin on a baking sheet. Pour the pumpkin filling into the pie shell.
- Bake in the oven for 15 minutes. Meanwhile, in a small mixing bowl, combine the nuts, flour, sugar, and cinnamon. Stir in the melted butter until a crumbly mixture forms. Take the pie out of the oven and sprinkle streusel over the top.
- Place pie back in the oven and reduce temperature to 350°F. Bake for 35-40 minutes or until set.
- Let pie cool completely to room temperature. Store pie covered in the fridge for up to 4 days. Slice and serve topped with fresh whipped cream.
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