Recipe – Pumpkin Pie with Streusel Crumb Topping

Recipe - Pumpkin Pie with Streusel Crumb Topping

If you’re looking for a fun autumn treat, you’ve come to the right place. This pumpkin pie with streusel crumbs is everything you want in a pumpkin pie – perfectly pumpkin-y, with just the right amount of spice, and a wonderful streusel topping! Try it and you’ll understand why it’s a Thanksgiving favorite! Read on to learn how to make it!

The Streusel Topping Makes It A unique Pumpkin Pie

If you’re looking for a unique pumpkin pie recipe, you’ve come to the right place. This crumb-topped pie is a pumpkin lover’s dream. It’s perfectly pumpkin-y, with just enough spice and a streusel topping that’s perfectly textured. And you’ll love the bourbon in the filling.

To make this pie, begin by making the streusel crumb topping. Using your hands, crumble the graham cracker crumbs into crumbs. Place the crumbs in a food processor and process until fine crumbs are formed. Press the mixture into the bottom half of the sheet tray. Repeat steps 4 and 5.

This unique pumpkin pie is a variation on the traditional pumpkin pie. It features a streusel crinkle topping made from pecans, butter, and brown sugar. It makes the pie easier to cut. It also requires a deep-dish pie plate or large unbaked pie shell. It also yields a lot of filling, so be sure to buy a large one.

A fun Autumn Streusel pie

This pie is perfect for the autumn season! The streusel top adds a delicious crunch and a little sweetness to the pie. My daughter loves it! Here’s how to make this pie. You’ll need a deep dish pie pan. First, combine all of the ingredients for the streusel topping in a medium bowl. Next, mix in the butter and cinnamon. Then, mix in the melted butter and stir until well combined. Then, sprinkle the streusel mixture on top of the pie. Once the pie has finished baking, remove it from the oven and let it cool completely.

For the streusel topping, combine all-purpose flour, brown sugar, and cinnamon. Mix the ingredients together with a fork or knife. If you don’t have a food processor, you can chop the walnuts. To finish off this pie, bake the pie in a 435-degree oven for about 30 minutes. You can also add chopped walnuts or pecans to the streusel topping.

Great for Holiday Entertaining

This easy-to-make pie is a great fall dessert to serve as a centerpiece. With its golden brown crust and crunchy streusel crumb topping, it is perfect for holiday entertaining. The recipe calls for butter and brown sugar, and pecans are a traditional addition. Instead of butter, you can use ghee, coconut oil, or palm shortening.

A classic pumpkin pie, this easy recipe is the perfect treat for fall and winter holidays. It is creamy and full of pumpkin flavor with a perfectly textured streusel crumbs topping. This pie makes an excellent holiday dessert or can be enjoyed by the whole family. It can be made with just a few simple ingredients and is the perfect dessert for holiday entertaining. Whether you plan to make it for a Thanksgiving or Christmas dinner, it is guaranteed to impress everyone.

While the pie is baking, you can make the streusel topping. Combine oats with butter and sugar. You can add chopped nuts to the mix. Once the pie is baked, sprinkle it on top and allow it to cool for at least two hours before serving. This pie is also delicious served hot. This recipe can be frozen for up to 3 months. Just reheat it at a later date.

A Thanksgiving Favorite

Making a pumpkin pie with streusel crumbs is easy, and the results are far superior to the classic version. First, prepare a pie crust using an average market grade. Then, mix together sugar, butter, and oats to form the streusel crumbs. Pour the filling into the pie shell and bake for 50 minutes. Add the streusel crumbs to the top and bake for an additional 20 to 25 minutes or so, depending on your oven. After baking, remove the streusel crumbs and let the pie cool for at least two hours before serving.

A classic pumpkin pie contains only one 15-ounce can of puree, and a single-eighth-inch can of Sweetened Condensed Milk. For a deep, rich color, use Libby Pumpkin Puree. Sweetened Condensed Milk, or SCM, is another popular choice. The eggs are separated and the yolks are mixed into the pumpkin pie batter, while the whites are beaten to soft peaks. The pie also contains plenty of fall spices, like cinnamon, nutmeg, and cloves. The streusel topping is made of flour, brown sugar, butter, and cinnamon.

Basic Information.

  • Avg. Prep. Time: 15 minutes (excluding cooling time)
  • Avg. Cooking Time: 60 minutes
  • Avg. Total Time: 1 hour 15 minutes
  • Serving Size: 8 servings
  • Diet-friendly with: Vegetarian, non-restrictive dietary lifestyles


  • A 9-in pie plate
  • Two mixing bowls
  • A wire rack
  • Measuring cups and spoons
  • A whisk



  • Pie crust – 1 sheet (refrigerated)


  • Eggs – 3 (large)
  • Solid-pack pumpkin – 1 can (15 oz. – 450g)
  • Heavy whipping cream – 1 1/2 cups (350g)
  • Granulated sugar – 1/2 cup (100g)
  • Brown sugar – 1/4 cup, packed (50g)
  • Ground cinnamon – 1 1/2 teaspoons
  • Salt – 1/2 teaspoon
  • Ground allspice, nutmeg, and cloves – 1/4 teaspoon each

Streusel Topping

  • All-purpose flour – 1 cup (140g)
  • Brown sugar – 1/2 cup, packed (100g)
  • Butter – 1/2 cup, cold, cubed (110g)

Preparation Directions

  • Preheat the oven to 3500F (1750C). Flour a hard surface and unroll the pie crust. Place it on the pie plate and trim the excess crust to half-an-inch off the edges and use your thumbs to pinch a “flute edge.”
  • In the first mixing bowl, whisk the eggs along with the pumpkin, heavy cream, sugar, and spices. Pour the filling into the crust and bake for 40 minutes.
  • In the second bowl, mix flour with sugar and slowly add butter cubes until you get a crumbly texture. Remove the pie from the oven and sprinkle the streusel topping on top and bake for 20 more minutes.
  • Cool on a wire rack, slice, and enjoy it!

Cook’s Notes

  • For this recipe, we used average market-grade pie crust and canned pumpkin for convenience’s sake. However, if you’re feeling a bit more industrious, feel free to make your dough and mash your fresh pumpkins, too! Note: You’ll need about 1 3/4 cups of fresh pumpkin, in this case.
  • While the pumpkin-and-cinnamon combination is impossible to resist, do let the pie cool off for at least two hours before serving.
  • This streusel topping recipe is nut-free. If you’re not allergic, though, half-a-cup of crushed walnuts will make this pie even more delicious!
  • Baking times might vary from oven to oven, but you can stick a knife in the center when the recommended time approaches. If it comes out (almost) clean, then it’s done!
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Pumpkin Pie with Streusel Crumb Topping
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