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Streusel Topped Pumpkin Pie

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

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 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

  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.

Recipe Notes

slightly adapted from Allrecipes