Pumpkin Pie With Pecan Streusel Recipe

Pumpkin Streusel Pie
Diana Rattray
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
545 Calories
27g Fat
67g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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. 


  • 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.

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