Streusel Pumpkin Pie
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.
Prep Time15 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: homemade pumpkin pie, pumpkin pie from scratch, streusel
Servings: 8
Calories: 333kcal
Walnut Streusel Ingredients
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.
- 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.
Calories: 333kcal | Carbohydrates: 44g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 283mg | Potassium: 459mg | Fiber: 2g | Sugar: 39g | Vitamin A: 9123IU | Vitamin C: 4mg | Calcium: 258mg | Iron: 1mg