Streusel Pumpkin Pie
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.
Servings: 8
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
Calories: 463kcal | Carbohydrates: 68g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 375mg | Potassium: 326mg | Fiber: 3g | Sugar: 45g | Vitamin A: 9247IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 2mg