The buttery crumble on top of this Streusel Pumpkin Pie adds a bit of crunch and texture to the smooth custard filling, bringing everything into perfect balance. All the warm flavors of fall come together inside a flaky golden-brown crust to create the ultimate autumn dessert.
Cozy Pumpkin Pie With Walnut Streusel Topping
Pumpkin pie is a tried and true autumn classic, but with so many great recipes out there, it’s hard to get yours to stand out from the crowd. If you want to keep the warm flavors of pumpkin spice but add a little extra oomph on top, a streusel topping is the way to go. It looks so impressive, and it’s really easy to make!
You can whip up this streusel pumpkin pie with only 15 minutes of active prep. Who knew baking a pie from scratch could be so completely stress-free? Plus, the fresh and simple ingredients make this dessert much more flavorful than a pie that calls for premade filling – and it’s healthier, too.
What You’ll Need
This pie filling is made from scratch using fresh pumpkin and warm spices. You can find the exact amounts for all the ingredients in the recipe card below.
- Eggs: Bring to room temperature.
- Pumpkin Puree: Don’t substitute pumpkin pie filling for this, since it’s too thick.
- Evaporated Milk
- Sweetened Condensed Milk
- Light Brown Sugar
- Flour: Use all-purpose flour for the best results.
- Butter: Use unsalted butter to control the amount of salt in the recipe.
- Walnuts: Chopped and toasted to bring out the flavor.
Can I Use Store-Bought Pie Crust Instead?
I like to whip up a quick gluten-free Homemade Pie Crust for this recipe, which uses only 5 ingredients. But it does have a 1-hour chilling time, meaning you have to make it at least a little while in advance. If you don’t have time for that, a store-bought pie crust works almost as well. Just make sure not to use a graham cracker or other non-traditional crust.
How to Make Streusel Pumpkin Pie From Scratch
First, we’ll make the pie filling, then move on to the streusel topping. Getting everything read for the oven only takes 15 minutes, and after that you can sit back and relax until the timer dings.
- Prep Your Materials: Set your oven to 435°F and place a pie dish with the crust in it onto a baking sheet.
- Make the Pie Filling: Add the eggs into a large bowl and whisk them well. Mix in the pumpkin, both kinds of milk, salt and spices, and whisk until it’s all combined. Pour the mixture into the pie crust.
- Bake: Place your pie in the oven and bake it for 15 minutes. Once those 15 minutes are up, turn the oven down to 350°F. Bake your pie for an additional 50-60 minutes, or until it has set around the edges. You can check by sliding a knife into the center of the custard, and if it’s done the blade will come out clean.
- Let Cool: Let your pie sit and cool on the counter at room temperature before popping it in the fridge.
- Make the Crumble: Add all your streusel ingredients into a medium bowl and use your fingers to pinch the mixture together until it forms a crumble.
- Finish Baking: Set the oven to 350°F again. Take the pie out of the fridge and put it back on the sheet. Sprinkle the streusel over the pie, covering the entire surface of the custard evenly. Put your pie back in the preheated oven to bake for 10 minutes.
- Serve: Let your pie cool at room temperature before slicing it into 8 even pieces and serving them.
Tips and Tricks
There are a few ways to keep the crust of your pie crisp and flaky all the way through. Follow these tips for a perfectly cooked crust.
- Consider Par-Baking: You might want to par-bake your pie crust first if you prefer a darker and flakier crust, but it’s not necessary. This will keep moisture from the pie filling from seeping into the crust and making it soggy. Make sure to poke holes about halfway through the crust to release steam, then put it in the oven for 10 minutes at 375°F.
- Sprinkle the Crust: Another way to keep the crust from getting soggy is to sprinkle flour and sugar on top of it before adding the pie filling. This should create a barrier between the liquid in the filling and the crust.
- Drain Your Puree: If you’re using homemade pumpkin puree, make sure to drain away any excess liquid. This shouldn’t be necessary for canned pumpkin, but if you prefer a drier custard, you can dump the puree out onto a paper towel and let some of the liquid drain out.
This pie is so smooth and flavorful as-is, but there are definitely some ways to shake things up and make it your own. Try one of these ideas if you’re feeling creative.
- Switch Up the Nuts: This recipe calls for walnuts specifically, but they can easily be subbed out for almonds or pecans. Either way, it’s best to toast them a little before chopping them up to bring out the flavors.
- Ditch the Crumble: I love the warm, buttery flavor of the streusel topping on this pie since it goes so well with the pumpkin, but the recipe works just as well without it. Decorate the top with chopped toasted nuts instead, or make the double version of my gluten-free pie crust and cut fun fall shapes out of the second crust. You can also go for no topping and just load each slice up with whipped cream before serving it.
- Add Some Maple Flavor: You don’t even have to substitute anything out of the streusel topping to turn it into a maple crumble. Just add a tablespoon or two of pure dark maple syrup into the topping, and it should still come together into a streusel.
Pumpkin pie will last in the fridge up to 4 days as long as it’s covered well with plastic or foil. I like to pop it in the oven for a bit before serving the leftovers, just to refresh the streusel topping and get it crispy again. You can also serve it chilled, or at room temperature.
Can I Freeze Pumpkin Pie?
This pie does great in the freezer for up to 3 months. Make sure it has time to cool completely before double-wrapping it. This could be two layers of Saran wrap, or one layer inside of foil or a double-lock freezer bag. Thaw the pie overnight in the refrigerator before serving it.
More Easy Homemade Pies to Try
Streusel Pumpkin Pie
- 2 large eggs
- 1 – 15 oz Can of Pumpkin Puree
- 1 C 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
Walnut Streusel Ingredients
- ¼ C light brown sugar, packed
- 2 tbsp flour
- 2 tbsp butter, softened
- ½ tsp ground cinnamon
- ½ C chopped walnuts
- Preheat oven to 425°F and place the pie dish onto a cookie sheet.
- Using a large bowl, whisk together the eggs until whisked.
- Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined.
- Pour pie mixture into the pie crust.
- Bake for 15 minutes, then turn the oven down to 350°F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean.
- Allow to cool to room temperature before placing into the fridge.
- Using a medium bowl and fingers, pinch together all streusel ingredients to create a crumble.
- Preheat oven to 350°F.
- Remove pie from fridge and place onto cookie sheet.
- Cover the top of the pie with the streusel.
- When oven is preheated, place the pie into the oven for 10 minutes.
- Allow to cool before cutting.
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- To Store: Keep in the fridge up to 4 days covered well with plastic or foil.
- To Freeze: Freeze for up to 3 months after cooling and double-wrapping it (2 layers of Saran wrap or one layer inside of foil or a double-lock freezer bag).
- To Serve: If frozen, thaw overnight in the refrigerator before serving. Serve chilled, slightly warmed in the oven or at room temperature.
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