Pumpkin Pie with Streusel Topping
- By Amy Dong
- Updated Nov. 25, 2024
This Pumpkin Pie with Streusel Topping is crunchy on top, smooth and velvety in the middle, and surrounded by a flaky all-butter crust. The result is nothing short of irresistible! It’s the perfect holiday pie to keep in your recipe book forever.
In This Article
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Why This Recipe Stands Out
We all love a classic pumpkin pie, but this one takes it to a new level with its buttery crust and irresistible streusel topping. It’s the perfect holiday dessert, here’s why:
- The Perfect Crust: This recipe uses an all-butter crust for the flakiest, most flavorful base.
- Velvety Filling: The combination of pure pumpkin puree and warm spices in the filling is just perfect, like this Blueberry Pie Filling.
- Crunchy Streusel: The streusel topping adds a delicious crunch that perfectly complements the smooth pumpkin filling, as in this Pumpkin Coffee Cake with Streusel.
- Easy to Make: The recipe is straightforward and easy to follow, ensuring a stress-free baking process, like these Easy Lemon Rolls.
- Perfect for the Holidays: This pie’s got it all, and it’s the perfect holiday pie to keep in your recipe book forever.
Key Recipe Ingredients
- Butter – This is the secret to a perfectly flaky pie crust that’s better than storebought any day! Make sure it’s cold and diced before using.
- Pumpkin Puree – We use a whole can of pure pumpkin puree for standout pumpkin flavor.
- Pure Maple Syrup – This adds a depth of sweetness that granulated sugar can’t achieve.
- Ground Cinnamon and Ground Nutmeg – These warm spices are essential for that classic pumpkin pie flavor.
- Pecans – We use these for their crunch and nutty flavor in the streusel topping.
Substitutions And Variations
Here are some of our favorite substitution and variation ideas:
- The Crust: For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend. You can also use graham cracker crumbs, crushed gingersnap cookies, or a store-bought crust if you’re short on time.
- The Filling: You can use heavy cream or evaporated milk instead of half and half. For the sweetener, feel free to substitute the sugar and maple syrup with honey or agave nectar. We also love the idea of adding a bit of orange zest or a splash of bourbon for extra flavor.
- The Streusel: Try chopped walnuts or almonds instead of pecans. You can also leave out the nuts altogether for a nut-free version.
Step-By-Step Recipe Instructions
- Combine the crust ingredients and press the dough into a pie pan. In a separate bowl, whisk together all the filling ingredients.
- Pour the filling into the pie crust and bake in a preheated oven at 400F for 20 minutes.
- Prepare the streusel topping by combining all the ingredients in a bowl. When the pie has baked for 20 minutes, sprinkle the streusel topping over it.
- Once the pie is done baking, let it cool completely on a wire rack.
- For best results, let the pie sit uncovered at room temperature overnight. Enjoy with a dollop of homemade whipped cream!
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
We’ve got you covered with these simple make-ahead tips:
- Make the Pie Crust: The pie crust can be prepared ahead of time. Follow the recipe instructions to make the dough, then wrap it in plastic wrap and refrigerate for up to 2 days.
- Prepare the Streusel: The streusel topping can also be made in advance. Combine all the streusel ingredients, mix until crumbly, and then chill it in the fridge. This can be done several days ahead.
- Make Entirely Ahead of Time: The entire pumpkin pie can be made a day in advance. Once done, let it sit at room temperature, uncovered, overnight before serving.
Commonly Asked Questions
How do you know when a pumpkin pie is done?
You’ll know it’s done when the edges are set and the center is still slightly wobbly. The residual heat will continue to cook the center as it cools.
Why do you pre-bake the crust?
Pre-baking the crust, also known as blind baking, ensures that the crust is fully cooked and doesn’t become soggy once the filling is added. Since the filling for this pie is liquid, it’s especially important to pre-bake the crust.
Can I use a store-bought pie crust?
Yes, you can use a store-bought pie crust if you’re short on time. However, nothing beats the flavor and texture of a homemade crust.
Why do I need to preheat the sheet pan?
Preheating the sheet pan helps to evenly distribute the heat and ensures that the bottom of the pie crust cooks thoroughly without becoming soggy.
How long does Pumpkin Pie with Streusel topping keep?
This pie can be kept in the refrigerator for up to 4 days. Be sure to cover it with plastic wrap or store it in an airtight container to maintain its freshness.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Pumpkin Pie with Streusel Topping
This Pumpkin Pie with Streusel Topping has got it all. It's crunchy on top, smooth and velvety in the middle, and surrounded by a flaky all-butter crust. The result is nothing short of irresistible.
Ingredients
For the Crust
- 1 ¼ cups all purpose flour
- ¼ teaspoon table salt
- ½ cup salted butter, diced and chilled
- ¼ cup water, ice cold
For the Filling
- 1 cup half and half
- 3 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 15 oz pure pumpkin puree
- ⅔ cup sugar
- ¼ cup pure maple syrup
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon table salt
For the Streusel Topping
- ½ cup flour
- 4 tablespoons light brown sugar, packed
- ½ teaspoon ground cinnamon
- 4 tablespoons salted butter, diced into small cubes, cold
- ½ cup pecans, rough chopped
Instructions
- Preheat oven to 400F with rack on lower middle position. Place a large sheet pan on rack to preheat. Lightly grease a 9″ deep dish pie pan and set aside.
- In a bowl, combine all crust ingredients. Use a pastry cutter or clean hands to cut butter into the dough and form a ball; small bits of visible butter pieces within the dough are perfect.
- Roll out the dough to be larger than pie pan circumference, so that there's enough dough to go up the sides and edges. Press dough into bottom and up sides of greased pie pan. Fold edges over and flute as desired.
- In a large bowl, combine all filling ingredients. Use hand whisk to mix until fully incorporated and smooth. Use rubber spatula to transfer filling completely into the pie pan. Carefully remove preheated sheet pan from oven, place pie on the sheet, and bake 20 minutes.
- While pie is baking, make the Streusel Topping. Place all streusel ingredients in a bowl and gently mix until it resembles wet sand-like clumps. No dry flour should remain. Cover and chill until ready to use.
- Carefully take pie out of oven, using sheet pan, and gently sprinkle streusel topping evenly over the top. Place back in oven, reduce heat to 350F, and continue baking 50-60 minutes or until toothpick inserted in center comes out clean; if crust browns too quickly, loosely tent pie with foil while it bakes.
- Let pie cool completely on wire rack to ensure filling sets. Letting pie sit overnight at moderate room temp, uncovered, is ideal. Slice and serve at room temp or chilled.
Notes
- Keep the sliced butter cubes cold and work it into the dough with clean hands. It’s the easiest way to cut in cold butter.
- Use pure pumpkin puree plus plenty of fall spices. We aren’t shy with the cinnamon here. With nutmeg, ginger, and pure maple syrup in the filling…it can’t be anything but totally scrumptious.
- Streusel topping can be made ahead of time, up to several days, and covered/chilled until ready to use.
- This recipe is part of our Pie Recipes Collection.
- Easy homemade whipped cream is highly recommended with this delicious pumpkin pie!
Nutrition (per serving)
Calories: 529kcal | Carbohydrates: 63g | Protein: 8g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 458mg | Potassium: 300mg | Fiber: 4g | Sugar: 36g | Vitamin A: 9016IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 4mg
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