For the first time ever, I’m talking about pumpkin pie before we’ve hit mid-October. That’s a big deal. Usually, I’m the girl who’s unfashionably late to the season and doesn’t get around to recipes with any sort of pumpkin ingredients until the week of Thanksgiving.
For once, I’m ahead of the game. Not really. Only where pie is concerned. Actually, holiday pie recipes have already started floating around Instagram. It just keeps getting earlier and earlier, amiright?
Even if pumpkin recipes have already hit the season’s scene with a bang, I’ve got a super fresh recipe for all us pie lovers today. The yummiest Streusel Pumpkin Pie is here, seeking to be devoured all holiday long.
This streusel pumpkin pie is an epic combination of all the good stuff. Even people who profess not to like pumpkin pie may change their minds with this one. I’ve already met a few non-pumpkin eaters who have devoured huge slices of this streusel pumpkin pie.
This pie’s got it all: A flaky, all-butter crust, a it’s velvety delicious filling, and crunchy streusel topping. It’s the perfect holiday pie to keep in your recipe book forever…
Tips for the best streusel pumpkin pie recipe
- The crust is everything. Go with all butter; no shortening. Butter provides that fabulous flavor every crust craves. Keep the sliced butter cubes cold and work it into the dough with clean hands. It’s kinda messy but also cathartic. Plus, it’s the easiest way to cut in cold butter.
- The filling is everything. 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.
- The topping is everything. It’s a wondrous harmony of brown sugar, cinnamon, and toasted pecans. Our peeps love this topping so much, we could eat it with a spoon. Btw, this streusel topping is marvelous over Maple Cinnamon Baked Oatmeal (Gluten-Free) and Baked Pumpkin French Toast Casserole too.
👉🏼 You’ll please forgive me for raving about all 3 layers with equal enthusiasm?
Really, I couldn’t choose just one layer to lavish affection over. It’s the combination of the 3 amazing layers that give this streusel pumpkin pie its top position on the dessert table.
Enjoy your slice 🙂
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Streusel Pumpkin Pie Recipe
For the Crust:
For the Filling:
- 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. Easy homemade whipped cream is highly recommended.