- 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 large 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 large egg, lightly beaten
- 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
- 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.
Reviews for Walnut-Streusel Pumpkin Pie
"I made this recipe today and it was a hit! I followed the recipe but I divided the filling into 2 pies as it looks like it would overflow and I made a double batch of the Streusel. No regrets.. 2 pies and they turned out perfectly!!"
"I was expecting this too be good, but it was not worth the effort. It was too rich/sweet. The pumpkin part was VERY sweet and the flavor too concentrated. I wonder if the sweetened condensed milk is really supposed to be evaporated milk?"
"I like streusel topping however, am not a fan of nuts, so I substituted crushed graham crackers for the nuts. I built up the crust so it more fully contained the filling without spilling over. A very tasty pie! Regarding the cream cheese layer, I spent a little extra time to put it on the pumpkin layer in small spoonfuls so this helped to keep it from sinking too much into the pumpkin layer."
"I have made your recipe a few times now and everyone loves it. Thank you, it will be a favorite for our family."
"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."
"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!"
"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?"
"really good, not too sweet"
"This is an excellent pie and I will make it again, but I really wish you had included the nutritional breakdown for this recipe."
"My Family Loves it!"