Streusel Pumpkin Pie with Pecan Crumble Topping
Streusel Pumpkin Pie is a classic pumpkin pie layered with a crunchy pecan crumble topping. The creamy filling is spiced to perfection, making it an ideal dessert for fall gatherings or a comforting treat on any chilly day.
There’s nothing better than taking a bite of creamy pumpkin pie topped with a crunchy buttery streusel topping. This streusel pumpkin pie has an all-butter pie crust, perfectly spiced pumpkin filling, and a crunchy streusel topping.
The traditional pumpkin pie has long been synonymous with the celebration of Thanksgiving, and it is a staple that graces the tables of many during the holiday season. Though the classic pie is tried and true, introducing a streusel topping provides a delightful crunch, elevating the classic dessert. For more pumpkin treats, check out these Pumpkin Muffins and our Classic Pumpkin Pie.
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Pumpkin Recipes
Why You’ll Love This Recipe
Ingredient Notes
Crust
- All-purpose flour: Forms the primary structure of your crust.
- Cold butter, cubed: Ensures a flaky, tender crust.
- Salt: Amplifies the other flavors within the crust.
- Sugar: Adds a subtle sweetness to the crust.
- Egg, lightly beaten: Binds the ingredients together, enhancing the texture.
- Cold milk: Helps bring the dough together without compromising flakiness.
- Egg wash (1 egg + 1 tbsp milk, beaten): Provides a beautiful, golden finish when baked.
Filling
- Pumpkin puree: The star of the pie, offering its signature flavor and texture.
- Eggs: Provide structure and richness to the filling.
- Vanilla extract: Enhances the flavor complexity of the pumpkin.
- Brown sugar (light or dark): Offers a deep, molasses-like sweetness.
- Heavy cream: Bestows a lush, creamy texture to the filling.
- Milk: Lightens the filling slightly, balancing the heavy cream.
- Ground cinnamon, ginger, and cloves: Introduce warm, spiced notes that compliment the pumpkin.
Streusel
- All-purpose flour: Helps create a crumbly texture for the topping.
- Cold butter, cubed: Creates a scrumptiously crumbly and buttery streusel.
- Chopped pecans: Introduce a nutty flavor and additional crunch.
- Light brown sugar: Adds sweetness and a moist crumbliness to the streusel.
- Salt: Elevates and balances the sweetness of the streusel.
Be sure to check out the recipe card for the full ingredient list below
Step by Step Instructions
Combine all-purpose flour, salt, and sugar in a food processor, pulsing until uniformly mixed. Process cold, cubed butter until the mixture assumes a crumbly texture.
Add the beaten egg and cold milk, pulsing until the dough begins to form.
Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for a minimum of 30 minutes.
Roll out the dough on a floured surface.
Transfer the dough to a 9-inch pie dish, and crimp edges to your liking.
Line the crust with parchment paper, add pie weights, and par-bake for 10 minutes.
Remove pie weights, apply an egg wash to the edges, and bake for an additional 8 minutes.
Whisk together pumpkin puree, eggs, vanilla extract, brown sugar, cinnamon, ginger, cloves, heavy cream, and milk in a large bowl until well-blended.
Pour the mixture into your prepared pie crust, placing it in the oven to bake for 40 minutes.
While your pie bakes, combine flour, cold butter, pecans, light brown sugar, and salt in a small bowl, using either your fingers or a fork to attain coarse crumbs.
After 40 minutes, evenly sprinkle streusel mixture on top of the pie and return to the oven.
Allow the pie to cool on a wire rack for a minimum of 2 hours to ensure the filling sets
Tip: Don’t have a food processor to make the crust? No worries! A pastry cutter or even two forks can seamlessly substitute in this context. Simply combine your flour, salt, and sugar in a large bowl, then utilize the pastry cutter or forks to cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually incorporate the beaten egg and cold milk, stirring until the dough begins to come together. This alternative method might require a bit more elbow grease, but it’s a tried-and-true approach for this homemade pie crust recipe. If you’re interested in investing in a pastry cutter, you can find one here.
Equipment
To achieve the best results when making this pumpkin streusel pie, the following equipment is recommended:
- Food Processor: Essential for quickly combining the crust ingredients to achieve a flaky consistency.
- Pie Dish: A standard 9-inch pie plate is ideal for ensuring even cooking and the perfect pie depth.
- Rolling Pin: A must-have for evenly rolling out your pie crust to the perfect thickness, ensuring a consistent bake and texture.
How to Store
Once your pecan streusel pumpkin pie has completely cooled to room temperature, it’s best to store it in the refrigerator to maintain its freshness. Place a piece of plastic wrap or aluminum foil gently over the top of the pie, ensuring that the crunchy streusel topping isn’t compressed. Stored this way, your pie will remain fresh and delicious for up to 4-5 days. Before serving, you can allow it to come back to room temperature or serve it slightly chilled based on your preference.
How to Freeze
If you wish to extend the shelf life of your pie, freezing is an excellent option. Before freezing, make sure the pie has cooled entirely to room temperature. Wrap the entire pie or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. This double layer ensures that your pie remains free from freezer burn. When properly stored, the pie can last up to 2 months in the freezer. When you’re ready to enjoy your frozen pie, allow it to thaw overnight in the refrigerator, and then bring it to room temperature or reheat slightly in the oven for that fresh-baked experience.
How to Prepare Ahead of Time
- Crust: Prepare the dough, shape it into a disk, wrap in plastic wrap, and store it in the refrigerator for up to 2 days. You can also freeze the dough for longer storage. When ready to use, simply thaw in the refrigerator and then roll out as per the recipe.
- Bake ahead: If you’re looking to save time, especially during bustling holiday preparations, baking the streusel pumpkin pie a day ahead is a perfect strategy. Once cooled, the pie will set, and the flavors will meld together overnight, often intensifying and enhancing the classic pumpkin pie flavor profile. Cover your pie gently with plastic wrap or aluminum foil, taking care not to smush the streusel topping. Store it in the refrigerator overnight. This not only frees up your oven for other dishes but also allows the pie’s flavors to meld and deepen.
expert Tips
- Dough Handling: Avoid overworking the dough for a tender crust.
- Spice Freshness: Ensure your spices are fresh for maximum flavor.
- Pie Shield: Use a pie shield to prevent the crust from over-browning.
- Filling Consistency: Ensure thorough mixing of filling ingredients for smooth texture.
- Chill the Pie: Allow the pie to fully cool and chill to achieve ideal texture and flavor.
- Serving: Serve the pie with whipped cream or vanilla ice cream.
Frequently Asked Questions
While the traditional pumpkin pie filling often sticks to the basics like pumpkin puree, eggs, sugar, and spices, our version incorporates brown sugar and a combination of heavy cream and milk. This composition results in a richer and creamier texture for the pumpkin pie filling. Additionally, the streusel topping provides a contrasting crunch, enhancing the overall dessert experience.
Consistent and accurate oven temperature ensures that each component of the pie bakes optimally. Starting at 375°F ensures the crust sets properly. Lowering the temperature to 350°F during the pumpkin filling and streusel baking phase ensures that the pie cooks evenly without the risk of curdling or over-browning the streusel topping.
The streusel topping adds an additional layer of texture and flavor. With its buttery and crumbly nature, it contrasts with the smooth pumpkin pie filling. The inclusion of chopped pecans imparts a nutty taste, complementing the spiced filling.
Absolutely. Homemade pumpkin puree can offer a fresher, more authentic flavor. However, it’s important to ensure that the puree is strained adequately to achieve the right consistency. This helps in avoiding a soggy pie shell.
To achieve a crisp bottom crust, it’s essential to blind bake (pre-bake) your crust. This ensures the crust is partially cooked and set before adding the wet pumpkin filling. Additionally, placing your pie dish on a preheated baking sheet can help in transmitting heat directly to the bottom, aiding in crisping the crust.
Blind baking is the process of pre-baking the pie crust before adding the filling. It’s done to prevent the crust from becoming soggy once the pumpkin filling is added. By pre-cooking the crust, it becomes more resilient to the moisture in the filling and maintains its texture.
Yes, if pecans aren’t your preference, you can substitute them with other nuts like almonds, walnuts, or hazelnuts. Each alternative introduces a distinct flavor to the streusel ingredients. If you’re looking to avoid nuts altogether, consider adding rolled oats for a crunchy oat streusel.
Certainly. If you have pumpkin pie spice on hand, it can be used as a substitute for the individual spices (cinnamon, ginger, and cloves) listed. For the classic pumpkin pie flavor, add 2 teaspoons pumpkin pie spice.
More Fall Recipes
If you loved this streusel-topped pumpkin pie recipe, check out these other great recipes.
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Streusel Pumpkin Pie
Equipment
- Food processor
- Rolling Pin
- 9-inch pie dish
Ingredients
Crust
- 2 cups all-purpose flour
- 2/3 cup butter cold and cubed
- 1 tsp salt
- 1 tbsp sugar
- 1 egg lightly beaten
- 1 tbsp milk cold
Egg Wash
- 1 egg
- 1 tbsp milk
Filling
- 1 can pumpkin puree 15 oz
- 2 eggs room temperature
- 2 tsp vanilla extract
- 3/4 cup brown sugar light or dark
- 3/4 cup heavy cream
- 1/2 cup milk
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Streusel
- 1 cup all-purpose flour
- 1/2 cup butter cold and cubed
- 1/2 cup pecans chopped
- 1/2 cup light brown sugar
- 1/4 tsp salt
Instructions
Crust
- In the bowl of a food processor, combine the flour, salt, and sugar.
- Add the cold, cubed butter into the dry ingredients until the pulse until the mixture resembles coarse crumbs.
- Add the egg with 1 tbsp of cold milk. Pulse until the dough starts to come together.
- Gather the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Gently press it into the dish, and crimp the edges as desired.
- Preheat the oven to 375°F (190°C).
- Line the pie crust with parchment paper and fill it with pie weight (or dried beans). Par-bake the crust for 10 minutes. Carefully remove the parchment paper and pie weights. Brush the edges lightly with egg wash and use a fork to prick the bottom of the crust. Bake for 8 minutes. Remove from the oven and set aside.
- Reduce oven temperature to 350°F.
Filling
- In a large bowl, whisk together the pumpkin puree, eggs, vanilla extract, brown sugar, cinnamon, ginger, ground cloves, heavy cream, and milk until smooth.
- Pour the filling into the prepared pie crust, and bake for 40 minutes.
Streusel
- While the pie is baking, prepare the topping. In a bowl, combine the flour, butter, chopped pecans, brown sugar, and salt. Use your fingers or a fork to mix the ingredients together until crumbly.
- After the pie has been baking for 40 minutes, sprinkle the streusel mixture evenly over the pumpkin filling. Return to the oven and bake for an additional 15-20 minutes. Use a pie crust shield or aluminum foil to protect the crust from over-browning, if needed.
- Allow the pie to cool on a wire rack for at least 2 hours to let the filling set.
- Once cooled, slice and serve the pie. You can also refrigerate the pie and serve cold. Top it with whipped if desired.
Notes
- Crust: Prepare the dough, shape it into a disk, wrap in plastic wrap, and store it in the refrigerator for up to 2 days. You can also freeze the dough for longer storage. When ready to use, simply thaw in the refrigerator and then roll out as per the recipe.
- Bake ahead: If you’re looking to save time, especially during bustling holiday preparations, baking the streusel pumpkin pie a day ahead is a perfect strategy. Once cooled, the pie will set, and the flavors will meld together overnight, often intensifying and enhancing the classic pumpkin pie flavor profile. Cover your pie gently with plastic wrap or aluminum foil, taking care not to smush the streusel topping. Store it in the refrigerator overnight. This not only frees up your oven for other dishes but also allows the pie’s flavors to meld and deepen.
Amazing! Easy to make and the pie crust was probably the best one that I’ve ever made. Thank you!
Hi Emma! I’m so happy to hear that you found the recipe amazing and easy, and it’s fantastic that the pie crust turned out to be your best yet. Thanks for trying out the recipe and for your kind words!
The crumbly topping with its buttery goodness is to die for. Highly recommend!
I’m so glad you enjoyed the buttery streusel topping – it’s one of my favorite parts too.
I’ve tried many pumpkin pie recipes over the years, but this one with is by far the standout.
I’m so happy that it hit the mark and appreciate you sharing your experience.
Best pumpkin pie ever! The streusel topping is a great addition. Loved by the whole family!
I’m so pleased it was a hit with the entire family. Your feedback truly made my day!
Wow, just wow! The streusel topping on this pumpkin pie recipe is phenomenal. I followed the recipe to the T and it came out perfectly spiced and the texture was spot on. I can’t wait to make it again on Thanksgiving!
I’m so happy you enjoyed this pie!!