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Streusel Pumpkin Pie

 Streusel Pumpkin Pie
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
12-16 ServingsPrep: 20 min. Bake: 40 min. + cooling


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


  • 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.
  • 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.
  • Bake at 375° for 40-45 minutes or until a knife inserted near the

2 of 2

Streusel Pumpkin Pie (continued)

Directions (continued)

  • center comes out clean. Cool on a wire rack for 2 hours. Refrigerate
  • until serving. Yield: 2 pies (6-8 servings each).
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.