Pumpkin Pie with Walnut Oat Streusel Topping
Elevate your holiday dessert table with this irresistible Pumpkin Pie with Walnut Oat Streusel Topping. This autumn-inspired twist on the classic pumpkin pie combines a creamy, spiced pumpkin filling with warm notes of cinnamon, ginger, and nutmeg, all nestled in a buttery premade pie crust. The show-stopping feature? A golden, crunchy streusel topping made with rolled oats, chopped walnuts, brown sugar, and a touch of cinnamon, perfectly baked for a delightful texture contrast. This pie is not only a feast for the eyes, but its rich flavors and heavenly aroma will captivate your guests. Ready in just 90 minutes, it serves up to 8 and pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Perfect for Thanksgiving, fall gatherings, or any time you crave seasonal comfort.
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Recipe Information
Ingredients
- 425 grams Pumpkin puree
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 2 large Eggs
- 354 milliliters Evaporated milk
- 1 9-inch crust Premade pie crust
- 50 grams Rolled oats
- 60 grams Chopped walnuts
- 30 grams All-purpose flour
- 40 grams Cold unsalted butter, cubed
- 30 grams Brown sugar (for streusel)
- 0.5 teaspoons Ground cinnamon (for streusel)
Instructions
Preheat your oven to 375°F (190°C). Place the premade pie crust in a 9-inch pie pan and crimp the edges if desired.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Add the eggs one at a time, whisking well after each addition. Then gradually stir in the evaporated milk until fully combined and creamy.
Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 40 minutes, or until the filling is slightly set but still jiggly in the center.
While the pie is baking, prepare the walnut oat streusel topping. In a medium bowl, mix together the rolled oats, chopped walnuts, flour, brown sugar, and ground cinnamon.
Add the cold unsalted butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs.
After the initial 40 minutes of baking, carefully remove the pie from the oven. Sprinkle the streusel topping evenly over the surface of the pie.
Return the pie to the oven and bake for an additional 25 minutes, or until the filling is fully set and the streusel topping is golden brown.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set completely.
Slice and serve the pumpkin pie with walnut oat streusel topping as is, or pair it with whipped cream or a scoop of vanilla ice cream for an extra treat!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 309 mg | 13% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 36.0 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 364 mg | 8% | |
*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.
