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Walnut-Streusel Pumpkin Pie Recipe

Walnut-Streusel Pumpkin Pie Recipe photo by Taste of Home

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I'm a fan of streusel topping, cream cheese desserts and pumpkin pie, so I combined them in one beautiful recipe. — Deborah Paulson, Deer Park, Washington

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Walnut-Streusel Pumpkin Pie Recipe

Prep: 25 min. Bake: 65 min. + cooling

Yield: 10 Servings

25 65 90

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 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
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg, lightly beaten
TOPPING:
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

Directions

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.
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.
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.
Bake at 400° for 15 minutes. Reduce heat to 350°; bake 50-60 minutes longer or until a knife inserted near the center comes out clean.
Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold. Yield: 10 servings.

Originally published as Walnut-Streusel Pumpkin Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p134

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Reviews for Walnut-Streusel Pumpkin Pie

Walnut-Streusel Pumpkin Pie

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Reviewed on Dec. 24, 2012 by mrsyoder1

I have made your recipe a few times now and everyone loves it. Thank you, it will be a favorite for our family.

Reviewed on Dec. 16, 2012 by artichokelady

I have made this three times, and each pie turned out perfectly!! So yummy, we didn't even need whipped cream! Here is a tip: double a single crust recipe to fit a deep dish pie pan to fit all of the filling.

Reviewed on Nov. 29, 2012 by merchris

Great version of a classic. I would recommend though that you make your own deep dish pie crust, because I bought one and all the filling didn't fit. I ended up taking some of the pumpkin filling out before putting on the cream cheese layer. I guess I didn't take enough because it still bubbled over. Still delicious though! It's a keeper!

Reviewed on Nov. 25, 2012 by suunylou

Had just received the magazine. Made Thanksgiving morning. It's almost gone now. Great recipe. The cream cheese filling sinks into the pumpkin and it's hard to spread evenly. But, who cares?

Reviewed on Nov. 10, 2012 by chewyoreo

really good, not too sweet

Reviewed on Oct. 30, 2012 by gloriawalt

This is an excellent pie and I will make it again, but I really wish you had included the nutritional breakdown for this recipe.

Reviewed on Oct. 23, 2012 by bluevoyager

My Family Loves it!

Reviewed on Sep. 07, 2012 by sarahns

This was a huge success, and I'm planning to use the recipe many times in the future!

Reviewed on Oct. 02, 2011 by ginmar

A new favorite for my family. Tip--bakes about 20minutes longer than recipe requires.