Streusel Topped Pumpkin Pie

This Streusel Topped Pumpkin Pie is a your classic pumpkin pie with a streusel topping to make it a little fancier. Creamy filling with a sweet topping. A yummy Thanksgiving dessert,

PUMPKIN PIE

It’s not a good sign when you have to pull out your stretchy pants two weeks before Thanksgiving actually happens. But like most food bloggers, I’ve been making, baking, and cooking Thanksgiving food for at least a month now.

Where is all this amazing Thanksgiving food you might ask? Why haven’t you seen it on the blog? Well…half of the recipes weren’t good enough to share here.

You can thank me for saving you 10 pounds that you can now spend eating the really good food. So put on your stretchy pants and enjoy!

HOW TO MAKE THIS

1. Preheat oven to 425 ℉.
2. FOR THE CRUST: In the bowl of a food processor, add the flour, salt, and sugar. Pulse for a few seconds to blend. Add the butter and shortening to the bowl and pulse until the mixture has formed into pea sized balls. Slowly stream in the ice water as you pulse the food processor until a ball is formed. Press ball into a disc.
3. Roll out on a slightly floured surface. Roll into a 12-inch circle. Place into a 9-inch pie pan and crimp the edge of the crust.
4. FOR THE FILLING: In a large bowl, beat eggs until a pale light yellow. Mix with the brown sugar. Add the pumpkin, cream, vanilla, pumpkin pie spice, and salt. Mix until well combined. Pour into the pie crust. Bake for 10 minutes.
5. FOR THE STREUSEL: While pie is baking make the streusel. Combine the flour, brown sugar, and pumpkin pie spice in bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans.
6. After pie has baked for 10 minutes reduce oven temperature to 350℉. Bake 20 minutes. Remove pie from oven and top with the streusel topping. Bake for an additional 25-35 minutes or until center is set and a knife comes out clean. You make need to cover the crust with foil if it is browning too much. Cool completely on a wire rack. Chill in the fridge until ready to serve. Slice into pieces and serve with whipped cream.

PIE RECIPES:

• Double Layer Pumpkin Cheesecake
• Chocolate Pecan Pie
• Chocolate Chip Pie
• Chocolate Cream Brownie Pie
• S’mores Pie
• Chicken Pot Pie
• Cherry Cheese Pie
• Banana Cream Pie
• Blueberry Custard Pie

Streusel Topped Pumpkin Pie

5 from 2 votes

This Streusel Topped Pumpkin Pie is a your classic pumpkin pie with a streusel topping to make it a little fancier. Creamy filling with a sweet topping. 

Print Pin

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Servings: 8 servings

Ingredients

CRUST:

• 1 1/2 cups all-purpose flour, spooned into measuring cup and leveled with a knife
• 1/2 teaspoon kosher salt
• 1/2 tablespoon sugar, (if making a savory pie leave this out)
• 6 tablespoons cold unsalted butter, cut into pieces
• 3 tablespoons chilled vegetable shortening, cut into pieces
• 1/4 cup ice water

FILLING:

• 2 large eggs
• 1 cup packed brown sugar
• 1 (15 ounce) can pumpkin puree
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

STREUSEL TOPPING:

• 1/2 cup flour
• 1/4 cup brown sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup butter, softened
• 1/4 cup chopped pecans

Instructions

 

• Preheat oven to 425 ℉.
• FOR THE CRUST: In the bowl of a food processor, add the flour, salt, and sugar. Pulse for a few seconds to blend. Add the butter and shortening to the bowl and pulse until the mixture has formed into pea sized balls. Slowly stream in the ice water as you pulse the food processor until a ball is formed. Press ball into a disc.
• Roll out on a slightly floured surface. Roll into a 12-inch circle. Place into a 9-inch pie pan and crimp the edge of the crust.
• FOR THE FILLING: In a large bowl, beat eggs until a pale light yellow. Mix with the brown sugar. Add the pumpkin, cream, vanilla, pumpkin pie spice, and salt. Mix until well combined. Pour into the pie crust. Bake for 10 minutes.
• FOR THE STREUSEL: While pie is baking make the streusel. Combine the flour, brown sugar, and pumpkin pie spice in bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans.
• After pie has baked for 10 minutes reduce oven temperature to 350℉. Bake 20 minutes. Remove pie from oven and top with the streusel topping. Bake for an additional 25-35 minutes or until center is set and a knife comes out clean. You make need to cover the crust with foil if it is browning too much. Cool completely on a wire rack. Chill in the fridge until ready to serve. Serve with whipped cream.

Cuisine: American

Course: All Desserts, All Recipes

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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