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.
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
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.