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Walnut-Streusel Pumpkin Pie

 Walnut-Streusel Pumpkin Pie
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
10 ServingsPrep: 25 min. Bake: 65 min. + cooling

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

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Walnut-Streusel Pumpkin Pie (continued)

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.