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.

This Streusel Topped Pumpkin Pie is a great fall dessert or Thanksgiving addition.

Streusel Topped Pumpkin Pie

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.

So put on your stretchy pants and enjoy!

If you like this Streusel Topped Pumpkin Pie, you’ll love these pie recipes:

Double Layer Pumpkin Cheesecake

Chocolate Pecan Pie

Chocolate Chip Pie

Streusel Topped Pumpkin Pie

3 from 5 votes

Kinda like dutch apple pie! Add streusel to your pumpkin pie filling to take your holiday baking up a notch.

Print Pin

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Servings: 8 servings

Ingredients

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

Instructions

 

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the pumpkin, sweetened condensed milk, brown sugar, and egg yolks (reserve egg whites for later).
• Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt.
• In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
• Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping.
• 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.
• 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.

Notes

slightly adapted from Allrecipes

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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