Streusel Topped Pumpkin Pie
A rich pumpkin pie topped with a crunchy pecan streusel, perfectly balanced spices, ideal for festive occasions or cozy autumn desserts.
Ingredients
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Combine pumpkin, Eagle Brand milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg, and salt in a bowl.
- Mix well until smooth.
- Pour the pumpkin mixture into the graham cracker pie crust.
- Bake for 15 minutes at 425 degrees.
- Reduce oven temperature to 350 degrees Fahrenheit.
- In a separate bowl, combine brown sugar, flour, and remaining cinnamon.
- Cut in cold butter until the mixture is crumbly.
- Stir in chopped pecans.
- Sprinkle the streusel mixture evenly over the pie.
- Bake for an additional 40 minutes or until the filling is set.
- Let the pie cool and serve topped with whipped cream if desired.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the pumpkin mixture. If you don't have graham cracker crust, a traditional pie crust works well too. For a gluten-free option, use a gluten-free pie crust or almond flour mixed with melted butter for the base. Adjust the spices to your taste for a personalized kick.
Serving Suggestions
Serve each slice of pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Cranberry Walnut Cheesecake Pie for a festive dessert spread. This pie also makes a great addition to holiday gatherings, alongside coffee or spiced cider.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm the whole pie in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Streusel Topped Pumpkin Pie contains roughly 392 calories, with 5g protein, 50g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (43% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1449mg per serving (63% of the Daily Value).
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! Roast a small pie pumpkin, scoop out the flesh, and blend it until smooth. You'll need about 2 cups of pureed pumpkin, which is roughly equivalent to a 15 oz. can. Ensure it's well-drained to avoid excess moisture in your pie.
What can I substitute for Eagle Brand milk?
You can replace Eagle Brand milk with a homemade version by mixing 1 cup of whole milk with 1/4 cup of sugar and simmering until it thickens slightly. Alternatively, sweetened condensed coconut milk can work for a dairy-free option, giving you a similar sweetness and creaminess.
How do I know when the pie is done baking?
The pie is done when the filling is set and no longer wobbly in the center. You can insert a knife or toothpick into the filling; it should come out clean or with just a few moist crumbs. Keep an eye on the streusel topping to ensure it doesn't over-brown.
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).