Pumpkin Pie With Pecan Streusel Recipe

Pumpkin Streusel Pie
Pumpkin Streusel Pie Photo Credit: Diana Rattray
    75 mins

This pumpkin pie is topped with a crunchy pecan streusel. Sweetened condensed milk and spices flavor the pumpkin filling.

What You'll Need

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

How to Make It

  1. Heat oven to 400F.
  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 350F. Bake for 25 minutes longer.
  6. Sprinkle streusel topping over pie. Continue baking at 350F for about 15 to 20 minutes longer, or until golden brown and the filling is set.

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