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Streusel Pumpkin Pie Recipe

This Streusel Pumpkin Pie recipe 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. 

streusel pumpkin pie recipe holiday pie recipe

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…

streusel pumpkin pie recipe holiday pie recipe

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.

 

streusel pumpkin pie recipe holiday pie recipe

👉🏼 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

This Streusel Pumpkin Pie recipe 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. 

  • Prep Time: 30 min
  • Cook Time: 80 min
  • Total Time: 1 hour 50 minutes

Yield: 6-8 1x

Ingredients

Scale

For the Crust:
1 1/4 cups all purpose flour
1/4 tsp table salt
1/2 cup salted butter, diced and chilled
1/4 cup cold ice water

For the Filling:
1 cup half and half
3 large eggs, lightly beaten
1 tsp pure vanilla extract
1 (15oz) can pure pumpkin puree
2/3 cup sugar
1/4 cup pure maple syrup
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt

For the Streusel Topping:
1/2 cup flour
4 TB light brown sugar, packed
1/2 tsp ground cinnamon
4 TB salted butter, diced into small cubes, cold
1/2 cup rough chopped pecans

Other: 9″ deep dish pie pan

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. Easy homemade whipped cream is highly recommended.

Notes

*Streusel topping can be made ahead of time (several days!) and covered/chilled until ready to use.

  • Author: Chew Out Loud
  • Category: dessert
  • Method: bake
  • Cuisine: American

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32 comments

    • Kelsie

    You said in the description there was ginger as one of the spices but I don’t see it in the ingredients list. Is ginger omitted?

    • E

    Did you mean to include the ice water in the streusel topping ingredients? That didn’t seem right. I started to add a little even though I doubted it and it turned the topping into dough…

      • chewoutloud

      Argh, I totally didn’t mean to include ice water on topping. Thanks for the catch, Emily. It’s fixed!

    • powerfulandchic

    This recipe is amazing! Definitely gonna try this during the holidays.

    • Wendy Lemeric

    This looks good. Ive never had pumpkin PIE..hope to taste it one day

    • Daphne’ Adams

    This looks absolutely amazing. This will be what I am bringing to Thanksgiving dinner!

    • URMILA MESHRAM

    it looks so yammy… i will try for Halloween.. thank you so much for lovely idea

    • Diana Tidswell

    Wow, this recipe really makes my day, it looks so easy and it looks really delicious.

    • Ayana Nell

    This post has me wanting to throw on my flannel and cozy up by the fire (even though it’s still hot here) you had me sold at “Streusel”!! This looks AMAZING.

    • duffelbagspouse

    I love streusel, but I cannot eat pumpkin. This looks delicious, I wonder if I could substitute sweet potato.

    • Jasmine – LoveLifeLaughMotherhood

    this looks absolutely delicious! what a perfect dessert for the holidays!

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