Streusel Pumpkin Pie
on Sep 28, 2018, Updated Oct 20, 2020
You are going to want to make this Streusel Pumpkin Pie for Thanksgiving dessert this year. It’s super easy to make and so much better than a traditional pumpkin pie.
Streusel Pumpkin Pie
My family loves pumpkin pie. I have never been a really big fan. It seems as though pumpkin pie is always quite plain to me. Since I love pumpkin so much, I always felt as though traditional pumpkin pie needed something to just take it to another level.
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I came across a Streusel topped pumpkin pie over on the Betty Crocker site. It sounded as though the streusel would be exactly what a plain pie needs to kick it up a notch. So I used my favorite streusel topping from my Dutch Apple Pie to make the best Streusel Pumpkin Pie.
The streusel was exactly what I think a traditional pumpkin pie needed. It bakes up perfect with two layers that makes the pie look gorgeous and taste so much better. I think this pie is going to be perfect for our Thanksgiving dessert this year.
If you are looking to make traditional Thanksgiving pies with a bit of something a bit untraditional or you have family members that are not so crazy about pumpkin pie, you will want to give this Streusel Pumpkin Pie a try.
My traditional pumpkin pie loving family really liked this version. They say it is a keeper and would like for me to make it again this week. I think they have a slight pumpkin addiction, ha ha.
The addition of my streusel oat topping really gives the pumpkin pie so much more flavor and texture. Yes, it is still pumpkin pie but it has an added level of sweetness and the texture pairs so well.
I used a store bought crust because I had a couple on hand for making pies. You can also use my Easy 4 Ingredient Homemade Pie Crust Recipe. I whipped up the pumpkin pie filling ingredients and then used a few simple pantry ingredients for my Streusel Pumpkin Pie. You will find this pie so easy that even a first time pie maker can make this one.
INGREDIENTS NEEDED TO MAKE STREUSEL PUMPKIN PIE
Crust:
1 store bought Pie Crust (I used a frozen one)
Filling:
2 Eggs
1/2 cup Sugar
16 oz Pumpkin Puree
12 oz Evaporated Milk
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Ginger
1/8 tsp Cloves
Streusel:
1/2 cup Flour
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Uncooked Oats not instant
3/4 tsp Cinnamon
1/4 tsp Nutmeg
6 tbsp cold Butter cut into small pieces
HOW TO MAKE STREUSEL PUMPKIN PIE
Preheat oven to 425.
Beat eggs until blended.
In large bowl, Combine eggs, sugar, pumpkin, evaporated milk and spices.
Beat until blended.
Pour filling into pie crust.
Bake 15 minutes.
Remove pie from oven and cover edge of crust with a pie crust ring or aluminum foil.
Reduce temperature to 350 and continue to bake for 10 minutes.
Combine dry streusel ingredients in a large bowl and whisk together.
Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.
Crumble so pieces are no larger than pea sized.
Sprinkle streusel over pie. Bake about 20-25 minutes longer, until streusel is nicely browned and toothpick inserted in center comes out clean.
Cool for a least 1 hour.
Do you love pumpkin pie for the holidays?
Streusel Pumpkin Pie
Ingredients
Crust
- 1 store bought Pie Crust
Filling
- 2 Eggs
- 1/2 cup Sugar
- 16 oz Pumpkin Puree
- 12 oz Evaporated Milk
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Ginger
- 1/8 tsp Cloves
Streusel
- 1/2 cup Flour
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Uncooked Oats not instant
- 3/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 6 tbsp cold Butter cut into small pieces
Instructions
- Preheat oven to 425.
- Beat eggs until blended.
- In large bowl, Combine eggs, sugar, pumpkin, evaporated milk and spices.
- Beat until blended.
- Pour filling into pie crust.
- Bake 15 minutes.
- Remove pie from oven and cover edge of crust with a pie crust ring or aluminum foil.
- Reduce temperature to 350 and continue to bake for 10 minutes.
- Combine dry streusel ingredients in a large bowl and whisk together.
- Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.
- Crumble so pieces are no larger than pea sized.
- Sprinkle streusel over pie. Bake about 20-25 minutes longer, until streusel is nicely browned and toothpick inserted in center comes out clean.
- Cool for a least 1 hour.
Nutrition
Jen, this is brilliant! I’ve never heard of streusel pumpkin pie. Huh, streusel who new. Lol.
Thank you so much for sharing with Sweet Tea & Friend’s September link up dear friend.
This was the best pumpkin pie I have ever eaten!
Do you leave the foil on for rest of the cooking
How much pumpkin pie spice could be used to replace the spices listed? Husband and the kids don’t like the taste of cloves. (Would I still need to add addt’l Cinnamon if using pumpkin pie spice?) Thank you
No, Pie Spice is a substitute. Just use a 2-3 tsp of it for 2 pies, and if you need additional, use it again, per your taste. Or leave out the 1/2 tsp Clove and add 1 tsp Nutmeg. I make my pies with harvested pumpkins every year, and I always add nutmeg in mine, with all the other spices.
This looks delicious!! I am going to make it today for Thanksgiving tomorrow :) My oven will be busy with the turkey tomorrow! My question is – how do I need to store this overnight? Does it have to be refrigerated? Or can I cover it well and leave it on the counter?
Did you use a deep dish pie shell? If so, what brand shell do you use?
Hi James! I typically use Kroger brand frozen pie shells when I use them. And, I usually include them in the ingredient picture. Oops, lol. I have found the amount or pie filling that both hold is about the same with the Kroger versions. But, when looking I think this is the deep dish version. I hope that helps. I will make it again this weekend to test it out.
Thanks. I am actually a manager for Kroger. I will stand by for your response, it appears that maybe you’re using the deep dish shell, let me know.
Hi,
Can you use a graham cracker or sugar cookie crust instead? And if so how long would u bake it, the same time and way
Thanks,
Carrie
Hi Carrie. I have not made it with either of those options. So, I am unsure how it would work. Maybe another reader will comment if they have tried either of those crusts.
I like streusel toppings for certain pies. This sounds like a winner and a must try!
Can you make this pie a day ahead of time?
Made this on Halloween, wanted pumpkin pie smell to float out my door as the trick or treaters came. Instead it was burned pumpkin! Made this pie in my deepest pan, put the streusel on at 15 minutes and the pumpkin burst out over the pie, down onto the door and floor and bottom of oven. It needs to be longer than 15 minutes before the streusel. However, it came out beautiful and tastes great. Will adjust when I put on the streusel next time.
The directions stated to wait until 25 minutes. The temperature was to be reduced after 15 minutes.
This is so beautiful!
You’ve been PINKED! Your post was a hit on the Classy Flamingos Blog Party. Come by and pick up a badge this week at poinsettiadr.com You rock!
Congratulations on the feature at Classy Flamingos. We love pumpkin and streusel, so this pie has got to be a win – win.