Pumpkin Pie with Streusel Topping
Indulge in the ultimate autumn dessert with this Pumpkin Pie with Streusel Topping, a decadent twist on a beloved classic. This recipe marries the silky, spiced richness of a traditional pumpkin filling with a buttery, crumbly streusel topping that adds irresistible texture and flavor. Made with canned pumpkin puree, sweetened condensed milk, and a medley of warm spices like cinnamon, ginger, and nutmeg, this pie delivers the perfect balance of sweetness and earthiness. The streusel is enhanced with brown sugar, a touch of pecans for crunch (optional but highly recommended), and a hint of butter for a melt-in-your-mouth finish. Easy to prepare with a pre-made pie crust, this dessert is ideal for Thanksgiving gatherings or cozy fall evenings. Serve it chilled and topped with a dollop of whipped cream for a show-stopping seasonal treat!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 425 grams pumpkin puree
- 1 can sweetened condensed milk
- 2 pieces large eggs
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 65 grams all-purpose flour
- 50 grams light brown sugar
- 25 grams granulated sugar
- 4 tablespoons cold unsalted butter, cubed
- 50 grams chopped pecans (optional)
Instructions
Preheat your oven to 425°F (220°C). Roll out the pre-made pie crust into a 9-inch pie dish and crimp the edges as desired. Place the crust in the refrigerator to chill while preparing the filling.
In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, ground ginger, ground nutmeg, and salt. Whisk until smooth and creamy.
Pour the pumpkin filling into the prepared pie crust. Smooth the top with a spatula to create an even surface.
In another bowl, prepare the streusel topping by mixing the flour, brown sugar, and granulated sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work the mixture into a crumbly texture. Stir in the chopped pecans, if using.
Sprinkle the streusel topping evenly over the pumpkin pie filling.
Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the filling is set and the streusel is golden brown.
Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving.
Slice and serve the chilled pumpkin pie with whipped cream, if desired.
Nutrition Facts
Calories |
4133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.2 g | 268% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 520.2 g | 189% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 308.8 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1426 mg | 110% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2981 mg | 63% | |
*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.
