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Streusel Topped Pumpkin Pie

 Streusel Topped Pumpkin Pie
Traditional pumpkin pie made special with the addition of a delicious streusel topping. Enjoy!
8 ServingsReady In Time 55 minutes

Ingredients

  • 1 (15 oz.) can pumpkin (2 cups)
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 large egg
  • 1 1/4 tsps. ground cinnamon, divided
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 (6 oz.) prepared graham cracker pie crust
  • 1/4 cup firmly packed brown sugar
  • 2 tbsps. Pillsbury BEST® All Purpose Flour
  • 2 tbsps. cold butter
  • 3/4 cup chopped walnuts
  • Whipped cream (optional)

Directions

  • Heat oven to 425°F. Whisk together pumpkin, sweetened condensed
  • milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large
  • bowl. Pour into crust.
  • Bake 15 minutes. While pie is baking, combine brown sugar, flour and
  • remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with
  • pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Stir in nuts.
  • Remove pie from oven; reduce oven to 350°F. Sprinkle streusel
  • mixture over pie.
  • Bake 40 minutes or until set. Cool. Serve warm or at room

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Streusel Topped Pumpkin Pie (continued)

Directions (continued)

  • temperature. Top with whipped cream, if desired. Yield: 8 servings.