"Streusel Pumpkin Pie"
A warm, spiced pumpkin pie with a crunchy walnut streusel topping, perfect for holiday gatherings or cozy autumn desserts, combining classic fall flavors with a delightful crunch.
Ingredients
Instructions
- Preheat oven and baking sheet to 375°F (190°C).
- In a large bowl, whisk together eggs, pumpkin, evaporated milk, 3/4 cup sugar, and 2 teaspoons pumpkin pie spice.
- Place one frozen deep dish pie crust on the preheated baking sheet.
- Pour the pumpkin filling into the pie crust.
- Bake in the preheated oven for 30 minutes.
Tips & Substitutions
For a smoother filling, blend the pumpkin mixture with an electric mixer instead of whisking by hand. If you want to reduce sugar, consider using maple syrup as a substitute for part of the sugar. Also, you can add a pinch of salt to enhance the flavors. You can use store-bought pie crusts, but for a homemade touch, try making a crust from scratch, similar to Grandma Dew'S Chocolate Pie.
Serving Suggestions
Serve the Streusel Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with the flavors of Fay'S Cinnamon Rolls as a brunch option. For a festive touch, sprinkle some extra pumpkin pie spice on top before serving.
Storage & Reheating
Store leftover pie in the refrigerator, covered tightly with plastic wrap or aluminum foil. It will keep well for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds or warm the entire pie in a 350°F (175°C) oven for about 15 minutes, checking to prevent overbaking.
Nutrition & Diet Analysis (per serving)
Each serving of "Streusel Pumpkin Pie" contains roughly 424 calories, with 7g protein, 80g carbohydrates, and 11g fat. It is an excellent source of iron (49% of the Daily Value), calcium (35% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. To do this, roast a small sugar pumpkin until tender, scoop out the flesh, and blend it until smooth. This will give your pie a more homemade flavor, but it may require some adjustments in moisture content.
How can I make this pie gluten-free?
To make a gluten-free version of this pie, use a gluten-free pie crust. You can find pre-made options at the store or make your own using gluten-free flour blends. The filling ingredients are naturally gluten-free, so you can enjoy this recipe without worry.
What if I want to make it dairy-free?
To make a dairy-free version of Streusel Pumpkin Pie, substitute the evaporated milk with coconut milk or any non-dairy milk of your choice. Ensure the pie crust is also dairy-free, which is usually the case with most ready-made options, but always check the label.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).