Deep Dish Pumpkin Strudel Pie
Indulge in the perfect fusion of classic fall flavors and irresistible texture with this Deep Dish Pumpkin Strudel Pie. This decadent dessert combines a creamy spiced pumpkin filling, made with pumpkin puree, sweetened condensed milk, and warm pumpkin pie spice, nestled in a buttery deep-dish pie crust. The crowning glory is a crunchy, golden streusel topping, crafted from brown sugar, oats, flour, butter, and optional pecans for a nutty twist. Perfect for holidays or cozy gatherings, this pie delivers a delightful contrast of velvety smoothness and crumbly texture in every bite. Serve it with whipped cream or vanilla ice cream for an unforgettable finish to your festive meal. A must-try for lovers of pumpkin pie with a crave-worthy upgrade!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 15 oz Pumpkin puree
- 14 oz Sweetened condensed milk
- 2 Large eggs
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 tsp Pumpkin pie spice
- 0.5 tsp Salt
- 1 Unbaked deep-dish pie crust
- 0.75 cup All-purpose flour
- 0.5 cup Brown sugar (for strudel)
- 0.5 cup Cold unsalted butter
- 0.5 cup Quick-cooking oats
- 0.5 cup Chopped pecans (optional)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, and salt until smooth and well combined.
Pour the pumpkin filling into the unbaked deep-dish pie crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35 minutes.
While the pie is baking, prepare the strudel topping. In a medium mixing bowl, combine the flour, brown sugar (for strudel), and cold unsalted butter. Cut the butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the quick-cooking oats and chopped pecans (if using).
After the pie has baked for 35 minutes, carefully remove it from the oven and evenly sprinkle the strudel topping over the surface of the pie.
Return the pie to the oven and bake for an additional 10 to 15 minutes, or until the topping is golden brown and the pie is set in the center.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to set completely before slicing.
Serve the pie as is or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
3946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 2325 mg | 101% | |
| Total Carbohydrate | 652.9 g | 237% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 484.8 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1535 mg | 118% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3217 mg | 68% | |
*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.
