Streusel Pumpkin Pie
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.
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
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:Preparing components of the pie in advance can be a real time-saver, especially during the busy holiday season.
- 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.
Nutrition
Serving: 1sliceCalories: 728kcalCarbohydrates: 78gProtein: 10gFat: 43gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 181mgSodium: 634mgPotassium: 324mgFiber: 4gSugar: 39gVitamin A: 9577IUVitamin C: 2mgCalcium: 117mgIron: 4mg
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