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Streusel Pumpkin Pie Recipe
Streusel Pumpkin Pie Recipe photo by Taste of Home

Streusel Pumpkin Pie Recipe

Publisher Photo
Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup finely chopped pecans
  • 1 teaspoon salt
  • 2/3 cup plus 1 tablespoon shortening
  • 4 to 5 tablespoons water
  • FILLING:
  • 1 can (30 ounces) pumpkin pie filling
  • 1 can (14 ounces) sweetened condensed milk
  • 1 egg, lightly beaten
  • STREUSEL TOPPING:
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter

Nutritional Facts

1 serving (1 slice) equals 355 calories, 17 g fat (5 g saturated fat), 27 mg cholesterol, 280 mg sodium, 47 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9-in. pie plate; place pastry in pie plates. Flute edges and set aside.
  2. Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil.
  3. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate until serving. Yield: 2 pies (6-8 servings each).
Originally published as Streusel Pumpkin Pie in Taste of Home October/November 1999, p31

Nutritional Facts

1 serving (1 slice) equals 355 calories, 17 g fat (5 g saturated fat), 27 mg cholesterol, 280 mg sodium, 47 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Streusel Pumpkin Pie

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 29, 2011

This pie was tasty. When a recipe makes 2 9 in pies, i use 1 deep dish and 1 regular plate. The batter was skimpy and so was the streusel. Next time I make them I will double everything.

MY REVIEW
Reviewed Nov. 10, 2011

This recipe has become a family thanksgiving tradition ... they all love it!

MY REVIEW
Reviewed Oct. 19, 2011

YES I would make this pie again even though I changed it a little for my taste. I used a graham cracker crust. I added cinnamon to the filling and added more cinnamon to the streusel. I just love cinnamon. I have never been a measurer, I get a gut feeling as to how much recipes take. I have been wrong before but this time I wasnt. My fiance L-O-V-E-D this pie for his birthday. Thank you

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