Pumpkin Pie with Streusel Topping Shortbread Crust
Indulge in the ultimate autumn dessert with this Pumpkin Pie with Streusel Topping and Shortbread Crust—a seasonal treat that pairs a buttery shortbread crust with velvety pumpkin filling and a crunchy streusel topping. The crust, made from scratch, offers a tender, melt-in-your-mouth base that perfectly complements the spiced pumpkin filling infused with cinnamon, nutmeg, and ginger. But what sets this pie apart is the golden, crumbly streusel topping, enriched with a hint of cinnamon and optional chopped pecans or walnuts for added texture and flavor. Baked to perfection and customizable with dollops of whipped cream or a scoop of vanilla ice cream, this pie is a show-stopping centerpiece for your holiday table. With its irresistible combination of textures and flavors, it’s a must-try for any pumpkin lover!
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Recipe Information
Ingredients
- 113 g unsalted butter (for crust)
- 50 g granulated sugar (for crust)
- 1 tsp vanilla extract (for crust)
- 150 g all-purpose flour (for crust)
- 0.25 tsp salt (for crust)
- 425 g canned pumpkin puree (for filling)
- 100 g brown sugar (for filling)
- 50 g granulated sugar (for filling)
- 1.5 tsp ground cinnamon (for filling)
- 0.5 tsp ground ginger (for filling)
- 0.25 tsp ground cloves (for filling)
- 0.25 tsp ground nutmeg (for filling)
- 0.25 tsp salt (for filling)
- 3 large eggs (for filling)
- 120 ml heavy cream (for filling)
- 60 ml milk (for filling)
- 75 g all-purpose flour (for streusel)
- 50 g brown sugar (for streusel)
- 0.5 tsp ground cinnamon (for streusel)
- 57 g unsalted butter, cold and cubed (for streusel)
- 50 g chopped pecans or walnuts (for streusel, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan and set aside.
To prepare the crust, beat the unsalted butter and granulated sugar together until light and creamy. Mix in the vanilla extract.
Add the flour and salt to the butter mixture and stir until a dough forms.
Press the dough evenly into the greased pie pan, covering the bottom and sides. Prick the crust with a fork to prevent bubbling, then bake for 10 minutes. Remove from the oven and let cool.
For the filling, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt in a large mixing bowl. Mix until well combined.
Whisk in the eggs one at a time, then stir in the heavy cream and milk until the filling is smooth.
Pour the filling into the pre-baked crust and spread evenly.
To make the streusel topping, combine the flour, brown sugar, and cinnamon in a bowl. Cut in the cold cubed butter with a fork or pastry cutter until crumbly. Stir in the chopped pecans or walnuts, if using.
Sprinkle the streusel topping evenly over the pumpkin filling.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Allow the pie to cool completely before serving. Optionally, serve with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 33.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 250 mg | 5% | |
*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.
