Pumpkin Pie With Pecan Streusel Recipe

Pumpkin Streusel Pie
Diana Rattray
  • 75 mins
  • Prep: 15 mins,
  • Cook: 60 mins
  • Yield: Serves 8
Ratings (14)

This pumpkin pie is topped with a crunchy pecan streusel. Sweetened condensed milk and spices flavor the pumpkin filling. This recipe is a perfect dessert at fall or winter gatherings, or at any time of the year that you are craving pumpkin. 

What You'll Need

  • 1 9-inch pastry shell (unbaked)
  • 1 can pumpkin (16 ounces, or 2 cups puree)
  • 1 can sweetened condensed milk (14 ounces)
  • 2 eggs (
  • beaten)
  • 1 teaspoon 
  • cinnamon
  • 1/2 teaspoon ginger (ground)
  • 1/2 teaspoon nutmeg (ground)
  • 1/2 teaspoon salt
  • For the Pecan Streusel Topping:
  • 1/2 cup brown sugar (light, firmly packed)
  • 1/2 cup flour
  • 1/4 cup butter (firm)
  • 1/4 cup pecans (chopped)

How to Make It

  1. Heat oven to 400 F.
  2. In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt; blend well.
  3. Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans. Set aside.
  4. Pour pumpkin mixture into the unbaked pastry shell. Bake for 15 minutes.
  5. Reduce oven temperature to 350 F. Bake for 25 minutes longer.
  6. Sprinkle streusel topping over pie. Continue baking at 350 F for about 15 to 20 minutes longer, or until golden brown and the filling is set.

    More Pumpkin Pie Recipes

    10 Minute No-Bake Pumpkin Pie

    Bourbon Pumpkin Pie

    Pumpkin Cheesecake Pie

    Nutritional Guidelines (per serving)
    Calories 545
    Total Fat 27 g
    Saturated Fat 9 g
    Unsaturated Fat 8 g
    Cholesterol 84 mg
    Sodium 343 mg
    Carbohydrates 67 g
    Dietary Fiber 3 g
    Protein 10 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)