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
Scale
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.
