Pumpkin Pie With Pecan Streusel Topping

Pumpkin Streusel Pie

Diana Rattray. The Spruce Eats, 2005.

  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
545 Calories
27g Fat
67g Carbs
10g Protein
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 545
% Daily Value*
Total Fat 27g 35%
Saturated Fat 9g 46%
Cholesterol 84mg 28%
Sodium 343mg 15%
Total Carbohydrate 67g 24%
Dietary Fiber 3g 10%
Protein 10g
Calcium 206mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

  • 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)

Steps 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.