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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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A Slice of Pumpkin Pie with icing

Streusel Pumpkin Pie Recipe

4.56 from 9 ratings
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 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 8 servings
Author: Amy Dong


For the Crust:

For the Filling:

For the Streusel Topping:


  • 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.


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

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
Course: Dessert
Cuisine: American
Method: Bake

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Recipe Rating


    • lexieanimetravel

    Never tried of a pumpkin pie before, it really looks so delicious. I’d love to taste some! I have to ask my mother-in-law to bake one for me I’ll give this recipe to her for sure.

    • gemma redford
    • 5 stars

    I love pumpkin pie! I made it for the first time last year and everyone loved it. Definitely making it this Autumn!


    Gosh this recipe looks magical! I would love to make this for our Thanksgiving dinner.

    • Sue-Tanya McHorgh

    I want to try this pumpkin pie this weekend. It looks so yummy.

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