Cinnamon Streusel Topped Pumpkin Pie
Indulge in the ultimate autumn dessert with this decadent Cinnamon Streusel Topped Pumpkin Pie. Featuring a rich, velvety pumpkin filling made with sweetened condensed milk and a medley of warming spices like cinnamon, ginger, and nutmeg, this pie is nestled in a buttery pre-made crust for ease and convenience. The crown jewel is the irresistible streusel topping, a delightful blend of brown sugar, flour, melted butter, and optional chopped pecans, adding a crisp and crumbly texture to every slice. With its perfectly balanced sweetness and delightful crunch, this pie is destined to be the star of your holiday table. Serve it with a dollop of whipped cream for an elegant finish, and savor the flavors of fall in every bite. Perfect for Thanksgiving gatherings or cozy evenings, this pumpkin pie recipe is as easy to make as it is impressive to serve.
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Recipe Information
Ingredients
- 1 pre-made pie crust (9-inch)
- 15 oz pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 0.5 cup all-purpose flour
- 0.25 cup brown sugar
- 3 tbsp unsalted butter, melted
- 0.25 cup chopped pecans (optional)
- 0.5 tsp ground cinnamon (for streusel)
Instructions
Preheat your oven to 425°F (220°C).
Roll out the pre-made pie crust into a 9-inch pie dish, trimming and crimping the edges as needed. Place it in the refrigerator while you prepare the filling.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, 2 teaspoons of ground cinnamon, ground ginger, ground nutmeg, and salt until smooth and well combined.
Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
Bake the pie at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for another 30 minutes.
While the pie is baking, prepare the streusel topping. In a medium bowl, combine all-purpose flour, brown sugar, melted butter, 0.5 teaspoon of ground cinnamon, and chopped pecans (if using). Mix until crumbly.
After the pie has baked for 30 minutes at 350°F, remove it from the oven and evenly sprinkle the streusel mixture on top.
Place the pie back in the oven and bake for an additional 15 minutes, or until the center of the pie is set and the streusel is golden and crisp.
Remove the pie from the oven and allow it to cool to room temperature before serving.
Serve the Cinnamon Streusel Topped Pumpkin Pie as is or with a dollop of whipped cream on top. Enjoy!
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 401.9 g | 146% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 268.6 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1440 mg | 111% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2787 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
