Streusel Topped Pumpkin Pie

This Streusel Topped Pumpkin Pie is a your classic pumpkin pie with a streusel topping to make it a little fancier. It’s not a good sign when you have to pull out your stretchy pants two days before Thanksgiving actually happens. But like most food bloggers, I’ve been making, baking, and cooking Thanksgiving food for at least a month now. Where is all this amazing Thanksgiving food you might ask? Why haven’t you seen it on the blog? Well…half of the recipes weren’t good enough to share here. You can thank me for saving you 10 pounds that you can now spend eating the really good food.

I’ve been asked a lot for a pumpkin pie recipe. I thought everyone made theirs from the back of the Libby’s pumpkin can? Or bought their pumpkin pie at Costco (mmmm…)? But turns out not everyone does so I went on the search for a pumpkin pie that was worthy of eating. Now I know this isn’t a traditional pumpkin pie because it has a streusel topping. If you’re a pumpkin pie purist, this may not be for you. This pumpkin pie has a little bit of a lighter texture than the regular pumpkin pie but is still creamy, smooth, and pumpkin-y. Yes, I made that word up.This Streusel Topped Pumpkin Pie is a your classic pumpkin pie with a streusel topping to make it a little fancier.

So put on your stretchy pants and enjoy!

This Streusel Topped Pumpkin Pie is a your classic pumpkin pie with a streusel topping to make it a little fancier.


Streusel Topped Pumpkin Pie

slightly adapted from Allrecipes


For the Filling:

  • 1 (15 ounce) can pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup packed brown sugar
  • 2 egg yolks
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 egg whites
  • 2 (9 inch) unbaked pie shells or 1 (10″) deep dish

For the Streusel Topping:

  • 2 tablespoons all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, very chilled
  • 1 cup chopped walnuts or pecans


  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a large bowl, mix together the pumpkin, sweetened condensed milk, brown sugar, and egg yolks (reserve egg whites for later).
  3. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt.
  4. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
  5. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping.
  6. For the Streusel Topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
  7. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set. You may want to cover the pie for the last 15 minutes of baking so that the topping does not burn.


  • Serving Size: 1 (10") deep dish pie or 2 regular pies


  1. I’d probably eat off all the streusel topping first!!

  2. That streusel is to die for! I’m with Kristy – that gets eaten first!

  3. I would love to make this because it looks sooo yummy…. but the oven died on Saturday! Thanksgiving catastrophe!

  4. Um, I am totally a libby’s or costco pumpkin pie girl… simpler and unadulterated!

  5. Love the streusel topping! So good!

  6. Streusel topped?! Count me in!

  7. This looks……divine……

  8. the only way to make something amazing even better… add streusel. love this recipe and your pictures are just beautiful! even though i had a huge slice of pumpkin pie an hour ago, i want a slice of THIS one!! Happy Thanksgiving ๐Ÿ™‚