Pumpkin Streusel Pie
Indulge in the cozy flavors of autumn with this Pumpkin Streusel Pie, a delightful twist on the classic pumpkin pie. Featuring a velvety pumpkin filling spiced with cinnamon, ginger, and nutmeg, this dessert is elevated by a buttery pecan-studded streusel topping that adds a satisfying crunch in every bite. Perfectly baked in a flaky pre-made pie crust, this dessert strikes the perfect balance between creamy and crumbly, making it an irresistible centerpiece for your holiday table or weekend baking projects. With just 20 minutes of prep time and simple ingredients like sweetened condensed milk and pumpkin puree, this recipe takes the hassle out of fall baking while delivering maximum flavor. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate seasonal treat!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 425 grams pumpkin puree
- 396 grams sweetened condensed milk
- 2 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 60 grams all-purpose flour
- 100 grams brown sugar
- 60 grams chopped pecans
- 60 grams unsalted butter, chilled and cubed
Instructions
Preheat your oven to 425°F (220°C).
Place the pre-made pie crust in a 9-inch pie dish, crimp the edges, and set aside.
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
Pour the pumpkin mixture into the prepared pie crust and smooth the top with a spatula.
Bake the pie for 15 minutes at 425°F (220°C). Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 minutes.
While the pie is baking, prepare the streusel topping. In a medium bowl, combine the flour, brown sugar, and chopped pecans.
Using a pastry cutter or your fingers, work the chilled butter into the dry ingredients until the mixture resembles coarse crumbs.
After the pie has baked for 35 minutes at 350°F (175°C), carefully remove it from the oven and sprinkle the streusel topping evenly over the top.
Return the pie to the oven and bake for an additional 10-15 minutes, or until the streusel is golden brown and the filling is set (a toothpick inserted near the center should come out clean).
Allow the pie to cool completely at room temperature before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 541.6 g | 197% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 331.3 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1510 mg | 116% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3098 mg | 66% | |
*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.
