If you’re on the hunt for a dessert that embodies all the cozy flavors of autumn with a delightful twist, this Streusel Pumpkin Pie Recipe is your ultimate go-to. It blends the velvety smoothness of traditional pumpkin pie filling with a buttery, cinnamon-spiced streusel topping that adds a perfectly crisp contrast. Every bite delivers a symphony of warm spices, creamy texture, and a nutty crunch that makes this pumpkin pie truly unforgettable. Whether you’re serving it for a holiday gathering or a comforting weekend treat, this Streusel Pumpkin Pie Recipe is sure to bring smiles around the table.
Ingredients You’ll Need
This Streusel Pumpkin Pie Recipe calls for simple, pantry-friendly ingredients that come together effortlessly yet deliver a rich, harmonious flavor. Each item plays a crucial role—eggs create structure, pumpkin puree offers that iconic autumn taste, and the combination of evaporated and sweetened condensed milk ensures a luxuriously creamy filling. The spices warm the flavors, while the streusel’s butter, brown sugar, and walnuts add delightful texture and depth.
- 2 large eggs: Acts as a binder and gives the filling its smooth texture.
- 1 – 15 oz can of pumpkin puree: The star ingredient providing natural sweetness and that classic pumpkin flavor.
- 1 cup evaporated milk: Adds creaminess without heaviness, balancing the sweetness.
- 14 ounces sweetened condensed milk: Sweetens the filling and makes it irresistibly rich.
- ½ teaspoon kosher salt: Enhances all the flavors, ensuring nothing tastes flat.
- 1 teaspoon ground cinnamon: Brings warmth and spice—essential for that holiday feeling.
- ½ teaspoon ground ginger: Adds a subtle zing to complement the pumpkin.
- ½ teaspoon ground cloves: Offers a deep, aromatic note that rounds out the spices.
- ¼ cup light brown sugar, packed: For the streusel, adds sweetness and moisture.
- 2 tablespoons flour: Helps bind the streusel topping together.
- 2 tablespoons butter, softened: Provides richness and creates the crumbly streusel texture.
- ½ teaspoon ground cinnamon: Sprinkled in the streusel for extra spiced goodness.
- ½ cup chopped walnuts: Adds a satisfying crunch and nutty flavor to the topping.
How to Make Streusel Pumpkin Pie Recipe
Step 1: Get Your Oven Ready
Preheat your oven to 425°F and place your pie dish on a cookie sheet. The cookie sheet will catch any spills, making your baking process mess-free and your oven easier to clean.
Step 2: Whisk the Eggs
In a large bowl, whisk the two eggs until they are fully blended and slightly frothy. This will help create a silky, consistent pumpkin filling.
Step 3: Mix in Pumpkin and Milks
Add in your pumpkin puree, evaporated milk, and sweetened condensed milk, along with kosher salt and spices—cinnamon, ginger, and cloves. Whisk everything together until perfectly combined, resulting in a fragrant, creamy mixture ready for baking.
Step 4: Pour and Bake
Carefully pour your pumpkin filling into the pie crust, smoothing it evenly. Transfer the pie to the oven and bake at 425°F for 15 minutes to set the edges.
Step 5: Lower Temperature and Continue Baking
Reduce the oven temperature to 350°F and bake for an additional 50 to 60 minutes. Use the knife test—a knife inserted near the pie’s center should come out clean once the filling is set. This ensures a perfectly cooked, not too runny pie.
Step 6: Cool Before Refrigeration
Let the pumpkin pie cool to room temperature before chilling it in the fridge. Cooling helps the filling set fully so it slices beautifully later.
Step 7: Prepare the Streusel Topping
In a medium bowl, use your fingers to gently pinch together the brown sugar, flour, softened butter, cinnamon, and chopped walnuts into a crumbly streusel topping. This hands-on step creates the ideal rustic texture.
Step 8: Preheat Oven Again
Set your oven back to 350°F to get ready for the final baking stage.
Step 9: Apply Streusel to Chilled Pie
Take the pie out of the fridge, place it on a cookie sheet once more, and evenly cover the cooled pie with the freshly made streusel topping.
Step 10: Final Bake of the Streusel Pumpkin Pie Recipe
Once the oven is preheated, bake your pie for 10 minutes, allowing the streusel to toast up to a golden, crispy topping that contrasts beautifully with the smooth pumpkin filling.
Step 11: Cool and Serve
Remove the pie from the oven and allow it to cool before you slice. This final step helps the streusel set and ensures every slice comes out as perfect as the first.
How to Serve Streusel Pumpkin Pie Recipe
Garnishes
A dollop of fresh whipped cream or a scoop of vanilla bean ice cream is traditional and delicious, but try sprinkling some cinnamon or a few toasted walnut pieces on top for extra visual appeal and crunch. These simple additions elevate the presentation and enhance the cozy flavors.
Side Dishes
Serve this pie alongside spiced coffee, a warm chai latte, or a glass of apple cider for a fall-themed spread. For dinner parties, light autumnal salads with roasted squash and cranberries make a lovely complement that balances the sweetness.
Creative Ways to Present
For a stunning twist, serve individual portions in mini tart shells topped with streusel, or arrange slices on a rustic wooden board garnished with cinnamon sticks and fresh herbs. These ideas transform the familiar into something unforgettable and show off your love for this Streusel Pumpkin Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Your Streusel Pumpkin Pie Recipe leftovers will keep beautifully in the fridge for up to four days. Cover the pie tightly with plastic wrap or foil to maintain moisture without allowing flavors to mingle with other foods.
Freezing
You can freeze pumpkin pie, but it’s best to freeze it before adding the streusel topping for optimal texture upon thawing. Wrap it well in plastic and foil and freeze for up to two months. Defrost overnight in the fridge before baking with the streusel topping as instructed.
Reheating
To warm leftovers, place slices in a low oven (around 300°F) for 10-15 minutes. This helps revive the filling’s creaminess and crisp up the streusel without drying the pie.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roasting fresh pumpkin and pureeing it works wonderfully, but make sure to drain any excess water for a firm filling. The canned puree is just a convenient shortcut.
Is it necessary to chill the pie before adding the streusel topping?
Yes, chilling the pie helps the filling set so the streusel stays crisp and doesn’t sink in while baking the topping. It’s a key step for texture contrast in this Streusel Pumpkin Pie Recipe.
Can I substitute walnuts in the streusel?
Definitely! Pecans or almonds are great alternatives that complement the spices well. If you prefer nut-free, you can omit them but consider adding extra cinnamon for flavor.
What type of pie crust works best?
A traditional flaky, buttery pie crust is ideal to provide sturdy support and rich flavor. You can use store-bought to save time or make one from scratch for an extra-special touch.
Can this recipe be made vegetarian or vegan?
For vegetarian, it’s already good to go, but to make it vegan, substitute eggs with flax eggs and use coconut milk instead of evaporated and condensed milk. Adjust sweetness and baking time accordingly.
Final Thoughts
There’s something incredibly satisfying about combining that classic pumpkin pie with a crunchy, spiced streusel topping, and this Streusel Pumpkin Pie Recipe brings it all to life so beautifully. It’s a comfort dessert that feels special enough for holidays yet easy enough for anytime you crave fall flavors. I encourage you to try it soon—one slice and you’ll see why it’s become a beloved favorite in so many homes.
Print
Streusel Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Streusel Pumpkin Pie recipe features a creamy, spiced pumpkin filling baked in a flaky crust and topped with a crunchy walnut streusel. Perfect for autumnal celebrations, this pie balances the warm flavors of cinnamon, ginger, and cloves with the sweet, buttery crumble topping, making it an indulgent and crowd-pleasing dessert.
Ingredients
Pie Filling
- 2 large eggs
- 1 (15 oz) can pumpkin puree
- 1 cup evaporated milk
- 14 ounces sweetened condensed milk
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
Streusel Topping
- 1/4 cup light brown sugar, packed
- 2 tbsp all-purpose flour
- 2 tbsp butter, softened
- 1/2 tsp ground cinnamon
- 1/2 cup chopped walnuts
Other
- 1 unbaked pie crust (not explicitly mentioned but implied for a pumpkin pie; use your preferred crust)
Instructions
- Preheat Oven and Prepare Pie Dish: Preheat your oven to 425°F and place your pie dish on a cookie sheet to catch any drips during baking.
- Whisk Eggs: In a large bowl, whisk together the eggs thoroughly until well combined and slightly frothy.
- Combine Filling Ingredients: Add the pumpkin puree, evaporated milk, sweetened condensed milk, kosher salt, ground cinnamon, ground ginger, and ground cloves to the eggs. Whisk until the mixture is smooth and all ingredients are fully incorporated.
- Pour Filling into Crust: Pour the prepared pumpkin mixture evenly into the unbaked pie crust placed in the pie dish.
- Bake the Pie: Bake the pie at 425°F for 15 minutes. Then lower the oven temperature to 350°F and continue baking for an additional 50-60 minutes, or until the pie is set around the edges and a knife inserted near the center comes out clean.
- Cool the Pie: Remove the pie from the oven and allow it to cool to room temperature before placing it in the refrigerator to chill.
- Make the Streusel Topping: In a medium bowl, use your fingers to pinch and mix the light brown sugar, flour, softened butter, ground cinnamon, and chopped walnuts until the mixture forms a crumbly topping.
- Preheat Oven for Streusel: Preheat the oven to 350°F for the streusel topping step.
- Prepare Pie for Streusel: Take the chilled pie out of the refrigerator and place it again on a cookie sheet for easy handling.
- Add Streusel Topping: Evenly cover the top of the cooled pie with the walnut streusel crumble mixture.
- Bake with Streusel: Once the oven is preheated, bake the pie for an additional 10 minutes so the streusel topping becomes golden and crisp.
- Final Cooling: Remove the pie from the oven and allow it to cool before slicing and serving.
Notes
- Make sure not to overbake the pie to prevent cracking; the center should be set but slightly wobbly.
- Chilling the pie before adding streusel topping helps maintain filling stability when baking the topping.
- You can substitute walnuts with pecans if preferred.
- Use a pie crust of your choice or make a homemade flaky crust for best results.
- Store leftover pie covered in the refrigerator for up to 3-4 days.
- For a dairy-free version, substitute evaporated milk and sweetened condensed milk with coconut milk alternatives.
