Streusel Pumpkin Pie is a delicious twist on the classic pumpkin pie, featuring a buttery streusel topping that adds a delightful crunch and extra flavor. This mouthwatering dessert combines the familiar flavors of pumpkin, warm spices, and a sweet streusel crumb, creating a perfect treat for autumn or any special occasion. The pie crust is made from scratch and filled with a luscious mixture of pumpkin pie filling, sweetened condensed milk, and a lightly beaten egg. Topped with a buttery streusel made from brown sugar, flour, pecans, cinnamon, and cold butter, this pie is a delightful and comforting dessert option.

The combination of pumpkin and pie has been enjoyed for centuries, with pumpkin pie being a staple of many traditional holiday feasts, especially in North America. Streusel toppings, originating from Germany, are often used to add an extra layer of flavor and texture to various baked goods.

The Streusel Pumpkin Pie recipe blends these two beloved elements together, providing a unique and delicious twist on the classic pumpkin pie. By incorporating a streusel topping, the pie gains a delightful crunch and a sweet, crumbly texture that perfectly complements the creamy and spiced pumpkin filling.

The origins of this specific recipe may vary, as it is a modern take on a traditional pumpkin pie. However, its popularity has grown due to its irresistible combination of flavors and textures, making it a favorite among pie enthusiasts.

PREP: 20 MIN.

BAKE: 40 MIN. + COOLING

MAKES: 2 PIES (6-8 SERVINGS EACH)

INGREDIENTS

• 2 cups all-purpose flour
• ¼ cup finely chopped pecans
• 1 teaspoon salt
• ⅔ cup plus 1 tablespoon shortening
• 4 to 5 tablespoons water

FOR FILLING: 

• 1 can (30 ounces) pumpkin pie filling
• 1 can (14 ounces) sweetened condensed milk
• 1 egg, lightly beaten

FOR STREUSEL TOPPING: 

• ½ cup packed brown sugar
• ¼ cup all-purpose flour
• ¼ cup chopped pecans
• ½ teaspoon ground cinnamon
• 3 tablespoons cold butter

INSTRUCTIONS

1. In a bowl, mix together the all-purpose flour, finely chopped pecans, and salt. Cut in the shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Gradually add water to the flour mixture, tossing with a fork until the dough comes together to form a ball. Divide the dough in half.
3. On a lightly floured surface, roll out each portion of dough to fit a 9-inch pie plate. Carefully place the rolled-out pastry into the pie plates, pressing gently to fit. Flute the edges of the pastry and set the pie plates aside.
4. In a bowl, combine the pumpkin pie filling, sweetened condensed milk, and lightly beaten egg. Mix well until thoroughly combined. Pour the filling mixture into the prepared pastry shells.
5. In a small bowl, combine the packed brown sugar, all-purpose flour, chopped pecans, and ground cinnamon for the streusel topping. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the streusel topping evenly over the pumpkin pie filling.
6. To prevent the edges of the pastry from over-browning, cover them loosely with foil.
7. Preheat your oven to 375°F (190°C). Place the prepared pies in the oven and bake for approximately 40 to 45 minutes or until a knife inserted near the center comes out clean.
8. Once baked, remove the pies from the oven and place them on a wire rack to cool for 2 hours. Afterward, refrigerate the pies until ready to serve. Chilling helps the filling set and enhances the flavors.
9. After refrigeration, the Streusel Pumpkin Pie is ready to be sliced and enjoyed. Serve it as a delightful dessert option for gatherings, holidays, or any time you crave the comforting flavors of pumpkin and warm spices.