Pumpkin Pie With Streusel Topping is a classic and delightful treat where the rich and creamy pumpkin pie packed with holiday flavors is perfectly complemented with a buttery-nutty crunchy crumb topping in every single bite. The best pie you will make this holiday season!
Fall season
I hope you guys are enjoying the Fall season. And Fall means pumpkin and pumpkin-spice time for us 🙂 I can never get enough of it. There are a crazy number of recipes that I have tried with pumpkin. But with my busy schedule, I really don't get time to post each recipe. I will at least try my best to share some of those on my Instagram. Meanwhile, you can simply type pumpkin in the search box and find recipes I have already posted in previous years. Let me know what your favorite way to eat pumpkin is.
Coming back to this Pumpkin Pie with Streusel Topping, I must say, it is not only an easy and no-fail recipe but a recipe that can steal the show at your Thanksgiving dinner. This pumpkin pie made my day because my little one who tried it just loved it. When I asked him how did it taste, he only replied in his language, MMMMMM.. and asked for more 🙂 I wish I could have captured his reaction.
The streusel topping is one of my favorites for cakes, pies, and muffins. It takes your dessert to the next level. And when it comes to pie crust, I always want a crisp crust for my pie, and I love making it from scratch. If you are short on time, you can bring any store-bought pie crust to prepare the same.
Pumpkin Pie Filling or Custard
I call the filling pumpkin custard because of the creamy texture of pumpkin, which is sweetened and spiced using aromatic spices. I have all the spices at home as we use them in Indian cuisine, which is why I have added them separately. Instead of whole spices, you can simply use 1.5 to 2 teaspoon of pumpkin spice powder available from your favorite brand. The amount of sugar I have used in the recipe gives you a mildly sweetened pie. This level of sweetness was perfect for my family. If desired, you can add 2 to 4 tablespoon of sugar for a sweeter pie.
Unlike other pies, baking this pie is slightly different. When to remove it from the oven would make a lot of difference. The total bake time is around 55 - 65 minutes. At 50 minute mark, reduce the temperature to 350 degrees F, add the crumb topping and bake for the remaining 10 or 15 minutes. That is, check for doneness every 5 minutes so that you get the pie right 🙂 At the end of the suggested baking time, the center of your pie may be slightly jiggly, but it will set as it cools down completely. Do not overcook, as this will cause the pumpkin pie filling to crack.
With the recipe for pie crust and pie filling given below, you can make two pumpkin pies or a combination of one large pie and two mini pies. I halved the recipe for pie crust and prepared only one pumpkin pie, and used the rest of the filling to prepare delicious pumpkin pancake bites. Don't miss to check that out.
I hope you give this recipe a try. Also, stay tuned for more exciting pumpkin recipes coming up on my blog.
Ingredients
For the pumpkin pie crust (Makes 2 pies)
- 3 cups All purpose flour
- 2 sticks Cold butter, cubed (1 stick is ½ cup)
- 1 teaspoon Salt
- 4 teaspoon Sugar
- 10 tablespoon Ice cold water
For the pumpkin pie filling (Makes 2 pies)
- 1 can Pumpkin puree (15 oz)
- 3 Eggs
- 1 cup Light Brown sugar (check tips)
- 1 teaspoon Cinnamon powder
- ½ teaspoon Ginger powder
- ¼ teaspoon Nutmeg grated
- ⅛ teaspoon Cloves powder
- ⅛ teaspoon Black pepper powder
- 1 tablespoon Corn starch
- ½ teaspoon Salt
- ¾ cup Evaporated milk
- ½ cup Heavy whipping cream
For Streusel Topping
- 1 cup Quick oats
- 1 cup Light brown sugar
- ½ cup Butter, softened
- ½ cup Almonds, sliced
How to make Pumpkin Pie at home from scratch
Step I Prepare the crust (If using store-bought, then ignore this step)
- In a large bowl, add flour, sugar, and salt. Cut in the butter pieces using a fork or pastry cutter until the butter is evenly distributed. Small speckles or pieces of butter combined with flour, sugar, and salt are what we are aiming for.
- Sprinkle ice cold water over this flour mixture 1 or 2 tablespoon at a time and gently mix using your hands till it comes together to form a dough ball. You may also use a food processor to complete the above two steps.
- Wrap the dough in plastic wrap and keep it in the refrigerator for about 30 minutes.
Step II (For the Pie Filling)
- In a large bowl, add pumpkin puree, egg, and sugar, and whisk until well combined.
- Add cinnamon, ginger, cloves, nutmeg, pepper powder, corn starch, salt, milk, and cream. Whisk this until well combined
Step III (Roll the pie crust and bake the pie)
- Preheat the oven to 375 degrees F.
- On a lightly floured surface, roll the dough into a 9-inch circle and place it on the greased pie dish. Trim any extra edges. Similarly, prepare the second pie crust. Using the remaining dough, you can either discard or make some leaves using a cookie cutter and design your pie.
- Using pie weights, blind-bake the crust for 10 minutes.
- Pour the pumpkin pie filling into the pre-baked crust. Make sure you pour only ¾ of the way up. You can make another pie or two mini pies using the remaining filling and pastry dough. You can also try to make these mini pumpkin pancake bites.
- Bake for about 50 minutes. You can cover your crust with aluminum foil at 25 minutes mark to avoid it from turning brown. While the pie is baking, in a small bowl, mix oats, sugar, butter, and almonds until crumbly and set aside.
- After 50 minutes, sprinkle the streusel topping and continue baking for another 10 to 15 minutes. Check if it is done every 5 minutes. Do not overbake, as it will make your pie crack.
- Allow the pie to cool down completely for about 2 to 3 hours at room temperature. Then transfer it to the refrigerator until ready to serve.
- Pumpkin Pie with Streusel Topping is ready. Slice, Serve and Enjoy.
Pro Tips
- For blind baking the pie crust, I used dried black beans as weight. Adding weights while baking the crust ensures that it does not puff up. In the past, I have also used pie weights that one can get in baking supplies in most grocery stores - but this is not necessary.
- This pie is mildly sweet, and it was perfect for my family. If you like it really sweet, add an extra 2 to 4 tablespoon of sugar.
Fall and Winter Pumpkin Recipes
- vegan pumpkin doughnut holes - reader's favorite
- mini pumpkin pancake
FAQs
Yes. You can use 1.5 to 2 teaspoon of pumpkin pie spice powder instead of the whole spices given in the recipe below. If you like strong holiday flavors, you can add an additional 1 to 2 teaspoon of cinnamon powder. To take the pie to the next level, add ⅛ to ¼ teaspoon of black pepper powder.
I like to blind-bake the pie crust before adding the pumpkin pie filling. For a crispier crust, consider using a pizza stone and directly placing the pie pan on the stone while baking. If you do not have a pizza stone, try baking the pie in the lower third of the oven, where the temperature is slightly higher than the rest of the oven.
While making desserts, I prefer and recommend using canned pumpkin puree as the texture is smooth and creamy, and the pumpkin flavor is nice and robust. I have tried using homemade puree from roasted sugar pumpkins in the past, but I have found that the texture of the filling is slightly fibrous.
If you plan to use homemade puree, here are some useful guidelines. Use sugar pumpkins to prepare the pie filling. A 1.5 lbs of sugar pumpkin typically yields 2 cups or 15 oz of puree. To roast the pumpkin, cut it in half and remove the fibrous insides and seeds. Place the pumpkin with the cut side down in a baking tray and bake in preheated 350 degrees F oven for 90 mins. Remove from the oven and let it cool completely. Scoop out the soft roasted pumpkin into a food processor and blend to a fine paste. To get a smooth puree, you can pass the pumpkin puree through a fine sieve.
It depends. In some households, the traditional family recipe calls for a soft pie crust that does not require blind baking. Simply pour the pie filling into the chilled and shaped pie crust and put them to bake.
I prefer to blind-bake the pie crust for 10 mins or so. Place parchment paper into the rolled-out and shaped pie crust. Add baking beans or dry black beans or uncooked rice ¾th way up and bake at 375F for 10 mins. I then remove the baking beans, pour the pie filling ¾th way up and bake the pie for 50 to 65 mins.
I cook my pumpkin pie at 375 degrees F for 50 to 60 mins. At the end of the baking time, the center of the pie will have a slight jiggle. Add the streusel topping and bake for another 10 to 15 mins. Then remove the pie and let it cool completely.
If your pie bakes faster than usual, cracks will develop on the surface. Do not worry if cracks develop on your pumpkin pie. You can cover these cracks easily using some topping such as a streusel topping as given in this recipe, or top it with whipped cream or powdered sugar, or candied nuts or candied cranberries after the pie has cooled completely. Options are endless!
Yes. You can make this pumpkin pie two to three days in advance. After the pumpkin pie is baked, let it cool to room temperature for 2 to 3 hours. Immediately, transfer to refrigerator. It will last well in the refrigerator for 3 to 4 days. As pumpkin pies are served chilled, you can simply remove the pie from the refrigerator just before dessert time, add any toppings such as whipped cream, and serve! Any leftover pumpkin pie can be stored in the refrigerator for another day or two!
Check freezing tips for pumpkin pie below!
Yes. After the pumpkin pie has cooled down to room temperature, immediately cover it in two to three layers of cling film or plastic wrap. Then cover this in aluminum foil to further prevent contact with air. Freeze this pumpkin pie for up to a month. What better way to relieve the stress of holiday cooking!
Thawing instructions for frozen pumpkin pies: remove the pie from the freezer 24 hours in advance and peel off the aluminum foil. Immediately transfer it to the refrigerator and let it thaw completely for a day. At the time of serving, remove the cling film, add fresh whipped cream or toasted nuts, or other favorite toppings, slice, and serve!
Yes. As this is an egg-based pie, according to USDA, pumpkin pie has to be refrigerated as soon as it cools to room temperature.
Recipe card
Best Pumpkin Pie with Streusel Topping (Makes 2 Pies)
Equipment
- 2 Pie pan
- 4 packs Pie weights for blind baking the pie crust.
Ingredients
For two pie crusts
- 3 cup All purpose flour
- 1 cup Butter cold
- 1 teaspoon Salt
- 4 teaspoon Sugar
- 10 tablespoon Ice cold water
For the pie filling (for 2 pies)
- 1 can Pumpkin puree 15 oz
- 3 Eggs
- 1 cup Light Brown sugar check tips
- 1 teaspoon Cinnamon powder
- ½ teaspoon Ginger powder
- ¼ teaspoon Nutmeg, grated
- ⅛ teaspoon Cloves powder
- ⅛ teaspoon Black pepper powder
- 1 tablespoon Corn starch
- ½ teaspoon Salt
- ¾ cup Evaporated milk
- ½ cup Heavy whipping cream
For Streusel Topping
- 1 cup Quick oats
- 1 cup Light brown sugar
- ½ cup Butter, softened
- ½ cup Almonds, sliced
Instructions
Step I Prepare the crust ( If using store bought, then ignore this step)
- In a large bowl add flour, sugar, and salt. Cut in the butter pieces using a fork or pastry cutter until butter is evenly distributed. Small speckles or pieces of butter combined with flour, sugar and salt is what we are aiming for.3 cup All purpose flour, 1 teaspoon Salt, 4 teaspoon Sugar, 1 cup Butter
- Sprinkle ice cold water over this flour mixture 1 or 2 tablespoon at a time and gently mix using your hands till it comes together to form a dough ball. You may also use a food processor to complete the above two steps.10 tablespoon Ice cold water
- Wrap the dough in plastic wrap and keep it in refrigerator for about 30 minutes.
Step II (For the Pie Filling)
- In a large bowl, add pumpkin puree, egg, and brown sugar, and whisk until well combined.1 can Pumpkin puree, 3 Eggs, 1 cup Light Brown sugar
- Add cinnamon, ginger, cloves, nutmeg, pepper powder, corn starch, salt, evaporated milk and cream. Whisk this until well combined1 teaspoon Cinnamon powder, ½ teaspoon Ginger powder, ¼ teaspoon Nutmeg, grated, ⅛ teaspoon Cloves powder, ⅛ teaspoon Black pepper powder, 1 tablespoon Corn starch, ½ teaspoon Salt, ¾ cup Evaporated milk, ½ cup Heavy whipping cream
Step III (Roll the pie crust and bake the pie)
- Preheat the oven to 375 degrees F.
- On a lightly floured surface, roll the dough into 9 inch circle and place it on greased pie dish. Trim any extra edges. You can either discard or make some leaves using cookie cutter and design your pie.
- Using pie weights, blind bake the crust for 10 minutes.
- Pour the pumpkin pie filling into pre-baked crust. Make sure you pour only ¾ of of the way up. (You can make another pie or mini pie using remaining filling or these mini pumpkin pancake bites).
- Bake for about 50 minutes. (You can cover your crust with aluminum foil at 25 minutes mark to avoid it from turning brown) While the pie is baking, in a small bowl mix oats, brown sugar, butter, and almonds until crumbly and set aside.1 cup Quick oats, 1 cup Light brown sugar, ½ cup Butter, softened, ½ cup Almonds, sliced
- After 50 minutes sprinkle the streusel topping and continue baking for another 10 to 15 minutes. Check if it is done every 5 minutes. Do not over bake as it will make your pie crack.
- Allow the pie to cool down completely for about 2 to 3 hours.
- Pumpkin Pie with Streusel Topping is ready. Slice, Serve and Enjoy.
Notes
- For blind baking the pie crust, I have used dried black beans as weight. Adding weights while baking the crust ensures that it does not puff up. In the past, I have also used pie weights that one can get in baking supplies in most grocery stores - but this is not necessary.
- This pie is mildly sweet, and it was perfect for my family. If you like it really sweet, add an extra 2 to 4 tablespoon of sugar.
Nutrition
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Kathryn Donangelo
One of the reasons why I love Fall is because of Pumpkin Pie!!! I loved the streusel topping.. it gave it a sweet and crunchy twist! I'm so glad I tried this recipe, thank you!
Amanda
I just love this pumpkin pie! The streusel topping really put it over the top. I'll definitely make this again for the holidays.
Debbie
I love putting a new twist on a classic dish , and this pumpkin pie with streusel topping fits the bill. I love pumpkin pie and putting a but buttery crunchy topping on top sounds wonderful! The is going on my must have list of fall foods.
Sara
I absolutely LOVE the streusel topping on this pumpkin pie! Pumpkin pie is one of my dad's favorite desserts - and he is going to flip out over this streusel. Thank you so much for sharing the recipe - making it tomorrow!
Veronika Sykorova
The recipe looks so simple! And the pie looks so decadant yum. Love streusel!