Pumpkin Pie With Streusel Topping Recipe

Name: Pumpkin Pie With Streusel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 can Pumpkin Puree (or 15 Oz. Of Puree Of Roasted Pumpkin); 1 can Sweetened Condensed Milk (14 Oz); 2 whole Eggs, Separated; 2 teaspoons Pumpkin Pie Spices; 1/2 teaspoons Salt; 1 whole (9-inch) Unbaked Pie Shell; _____; Topping; 2 Tablespoons All-purpose Flour; 1/4 cups Packed Brown Sugar; 1 teaspoon Ground Cinnamon; 2 Tablespoons Butter, Chilled; 1 cup Chopped Pecans (can Substitute Walnuts)

Servings: persons

Filling
1 can Pumpkin Puree (or 15 Oz. Of Puree Of Roasted Pumpkin)
1 can Sweetened Condensed Milk (14 Oz)
2 whole Eggs, Separated
2 teaspoons Pumpkin Pie Spices
1/2 teaspoons Salt
1 whole (9-inch) Unbaked Pie Shell
_____
Topping
2 Tablespoons All-purpose Flour
1/4 cups Packed Brown Sugar
1 teaspoon Ground Cinnamon
2 Tablespoons Butter, Chilled
1 cup Chopped Pecans (can Substitute Walnuts)

1
Preheat oven to 425 degrees F (220 degrees C)
2
1. In a large bowl, mix together the pumpkin puree, sweetened condensed milk and egg yolks.
3
2. Stir in pumpkin spices and salt.
4
3. In a large metal or glass bowl, whip egg whites until soft peaks form. Gently fold into the pumpkin mixture.
5
4. Pour filling into pie shell.
6
5. Bake for 15 minutes in preheated oven.
7
6. While the pie is baking, prepare the topping.
8
TOPPING:
9
In a small bowl, combine flour, brown sugar and cinnamon. Cut in the chilled butter with a fork or pastry cutter until the mixture is crumbly. Mix in the chopped nuts and sprinkle the topping over the pie.
10
Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for 40 minutes more or until set.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Filling, 1 can Pumpkin Puree (or 15 Oz. Of Puree Of Roasted Pumpkin), 1 can Sweetened Condensed Milk (14 Oz), 2 whole Eggs, Separated, and more.

Yes, Pumpkin Pie With Streusel Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie With Streusel Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions