Walnut-Streusel Pumpkin Pie Recipe

Name: Walnut-Streusel Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry for single-crust pie (9 inches); 1 can (15 ounces) solid-pack pumpkin; 1 can (14 ounces) sweetened condensed milk; 1/2 cup sugar; 1/2 cup packed dark brown sugar; 2 large eggs; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 1-1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 package (8 ounces) cream cheese, softened; 1/4 cup sugar; 1/2 teaspoon vanilla extract; 1 large egg, lightly beaten; 1/4 cup old-fashioned oats; 1/4 cup packed dark brown sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 tablespoons cold butter, cubed; 1/4 cup chopped walnuts

Servings: persons

Pastry for single-crust pie (9 inches)
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1/2 cup sugar
1/2 cup packed dark brown sugar
2 large eggs
1 tablespoon all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
1/4 cup old-fashioned oats
1/4 cup packed dark brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter, cubed
1/4 cup chopped walnuts

1
Line a 9-in. deep-dish pie plate with pastry; trim and flute edge. Refrigerate while preparing filling. In a large bowl, beat the pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust.
2
In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer.
3
In a small bowl, combine the first five topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning.
4
Bake at 400u00b0 for 15 minutes. Reduce heat to 350u00b0; bake 50-60 minutes longer or until a knife inserted in the center comes out clean.
5
Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.

867

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: Pastry for single-crust pie (9 inches), 1 can (15 ounces) solid-pack pumpkin, 1 can (14 ounces) sweetened condensed milk, 1/2 cup sugar, and more.

Yes, Walnut-Streusel Pumpkin Pie 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.

Walnut-Streusel Pumpkin Pie

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