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Classic pumpkin Pie with Streusel topping.
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Best Pumpkin Pie with Streusel Topping (Makes 2 Pies)

Pumpkin Pie with Streusel Topping is a classic and delightful treat where the rich and creamy pumpkin pie bursting with flavors is complemented with a buttery-nutty crunchy crumb topping in every single bite. The best pie you will make this holiday season! The recipe below makes two pumpkin pies.
Course Desserts
Cuisine American, North America
Keyword Best Pumpkin Recipes, Christmas, Easy Pumpkin Recipes, fall food recipes, Holiday Baking, pie crust, Pie dough from scratch, Pie Recipes, Pumpkin Pie, Streusel Topping, Thanksgiving
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 people
Calories 473kcal
Author Kushi

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
  • teaspoon Cloves powder
  • 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 combined
    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

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

Calories: 473kcal | Carbohydrates: 55g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 392mg | Potassium: 250mg | Fiber: 3g | Sugar: 30g | Vitamin A: 4849IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg