Traditional recipes

Streusel Pumpkin Pie recipe

Streusel Pumpkin Pie recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Nut pie
  • Pecan pie
  • Pumpkin pecan pie

A deliciously different pumpkin pie recipe. Perfect with a dollop of whipped cream.

12 people made this

IngredientsServes: 8

  • 1 sheet ready-rolled shortcrust pastry
  • 4 tablespoons finely chopped pecans
  • 915g pumpkin puree
  • 1 egg
  • 1 (397g) tin sweetened condensed milk
  • 110g dark brown soft sugar
  • 4 tablespoons plain flour
  • 4 tablespoons chopped pecans
  • 50g butter
  • 1/2 teaspoon ground cinnamon

MethodPrep:10min ›Cook:55min ›Extra time:1hr5min › Ready in:2hr10min

  1. Preheat oven to 190 C / Gas 5.
  2. Line a 23cm quiche dish with pastry. Gently pat the finely chopped pecans evenly on the pastry.
  3. Blend the egg, pumpkin puree and condensed milk. Pour mixture into the pastry case.
  4. Combine the dark brown soft sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.
  5. Bake at 190 C / Gas 5 for 50 to 55 minutes or until a knife inserted in near the centre comes out clean. Let pie cool before serving.

Cook's note

If you make your own shortcrust pastry, add the finely chopped pecans into the pastry when forming it.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (13)

Really delicious; have made this twice - the first time with fresh pumpkin and again today (for Thanksgiving !) with tinned Libby's pumpkin. Makes a change from the traditional pie!-29 Nov 2013


The topping on this pie is fantastic. The pumpkin filling NEEDS pumpkin pie spice. I made it according to the recipe without any changes, and the pumpkin filling was SO BLAND it was awful. A couple of teaspoons of pumpkin pie spice would make this one terrific pumpkin pie!-02 Nov 2000

by peachypie

I liked the pecans in the crust of this pie and will add them to future pumpkin pie crusts, but I didn't think the struessel topping was worth the trouble. My family wasn't crazy about this pie either. I'll go back to the traditional pumpkin pie.-29 Nov 2001

    • 2 tablespoons amaretto liqueur
    • 20 Amaretti di Saronno cookies (about 4 1/4 ounces), crumbled into pieces that are 1/2 inch or smaller
    • 1/4 cup sliced almonds
    1. Replace 2 tablespoons cream with amaretto liqueur in Perfect Pumpkin Pie.
    2. Mix cookie crumbs with almonds. Sprinkle over filling just before baking. Bake and cool pie as directed.
    1. Can be made 8 hours ahead. Let stand at room temperature.

    Streusel Pumpkin Pie recipe - Recipes

    After topping my favorite pumpkin pie filling with this brown sugar streusel topping, all other pumpkin pies look naked to me now. It lends a wonderful textural contrast to the creamy custard in combination with the stay-crisp crust. Use the streusel on any pie you like in place of a top crust. To make ahead: Set the pie on a baking rack to cool, then cover and store overnight in the refrigerator. Let it sit at room temperature for 1 hour before serving.

    1 9-inch crust from Keeper Pie Dough (see accompanying recipe)

    6 tablespoons unsalted butter, softened

    Scant 1/2 cup all-purpose flour

    1/4 teaspoon ground cinnamon

    3/4 cup chopped walnuts (2 1/2 ounces)

    1 15-ounce can pumpkin purée or 1 3/4 cups baked and puréed sugar pumpkin flesh

    1/2 cup firmly packed dark brown sugar

    1 tablespoon peeled and grated fresh ginger

    3/4 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    1 1/2 cups heavy whipping cream

    Roll out the dough, and line a 9-inch pie plate with it, forming a decorative edge of your choice. Place in the freezer for 10 to 15 minutes while you prepare the topping and the filling.

    To make topping: In a food processor combine the butter, brown sugar, flour, cinnamon and salt, pulsing in short bursts until they are well-blended. Add the walnuts, and pulse once or twice to combine. Chill the streusel in the refrigerator while you prepare the filling.

    Preheat the oven to 400 degrees.

    To make filling: Combine all ingredients whisk until very smooth.

    Pour the filling into the prepared pie dough, and bake for 20 minutes.

    Reduce the oven temperature to 350 degrees, and remove the pie to a cooling rack. Break up the chilled streusel topping into curd-sized chunks. Distribute it gently over the top of the pie, starting at the edges and working toward the center. Return the pie to the oven, and continue baking until the streusel is golden brown and crisp and only the pie's center jiggles when you shake it back and forth, 40 to 45 minutes more.

    Recipe Summary

    • nonstick cooking spray
    • ¾ cup brown sugar
    • ½ cup all-purpose flour
    • 1 teaspoon pumpkin pie spice
    • 4 tablespoons cold unsalted butter, cut into small cubes
    • 1 (15.25 ounce) package yellow cake mix
    • 4 tablespoons unsalted butter, softened
    • 3 large eggs
    • 1 (15 ounce) can pumpkin puree (such as Libby's®)
    • 1 teaspoon ground cinnamon
    • ½ cup coarsely chopped pecans

    Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.

    Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.

    Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.

    Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

    Pumpkin Pecan Streusel Pie

    This post may contain affiliate links. Read my disclosure policy.

    The only pie you’ll need on your Thanksgiving dessert table, delicious Pumpkin pie with dark brown sugar topped with a Rich Pecan Streusel topping.

    Now that Halloween is officially over it is time foooooorrrr…. PUMPKIN! Haha, actually I made this pie for us to enjoy for our Halloween dinner and could’ve posted it Friday (and I considered doing it too) but I decided that this recipe should officially fall under Thanksgiving instead of getting roped into Halloween. Not all families sit down to traditional Halloween dinners like we do because not all parents make a tradition for every possible holiday (seriously, I have traditions for everything down to Flag Day).

    This recipe at first glance can and probably will seem intimidating. Don’t be, it is a TOTAL fake out. I promise, no stand mixer even needed. The pie filling comes together as quickly as you can add the ingredients to the bowl and the streusel is the same. What looks like a giant laundry list is filled with mostly duplicate ingredients. So while the photos may look complicated and the recipe may look like “uhhh…not happening when I have 15 things to cook for Thanksgiving!” this is actually going to be a huge hit while being easy! I promise and c’mon, look at this topping! You can’t resist this… How easy? You mix the wet ingredients, then the dry. Add together and add to crust. Mix streusel ingredients and sprinkle on top. No whipping ingredients together in a stand mixer, no pre-baking the streusel or the crust. This pie is easy while making you look like a pro. And when your guests line up at the dessert table to pick what they want to eat they will be wooed by this beauty!

    The pecans are just these beautiful little jewels sitting atop this pie and it is significantly easier to make than my most requested pie I made for clients during the holidays, my double layer Pumpkin Pecan Pie which is half pumpkin pie with a layer of pecan pie baked on top. Fun to make, but much more involved and dare I say not really even better than this one! The oats and dark brown sugar make this recipe a real winner and it just screams holidays!

    Bourbon Pumpkin Pie with Cinnamon Pecan Streusel

    A quick and easy pumpkin pie topped with a delicious streusel.


    • 1 whole Packaged Frozen Pie Crust
    • ¾ teaspoons Ground Cinnamon
    • ¼ teaspoons Ground Allspice
    • ¼ teaspoons Ground Ginger
    • ¼ teaspoons Ground Nutmeg
    • ⅛ teaspoons Ground Cloves
    • 2 whole Eggs
    • 1 can (15 Oz. Size) Pumpkin Puree
    • 1 can (14 Oz. Size) Sweetened Condensed Milk
    • 2 Tablespoons Bourbon
    • ⅓ cups All-purpose Flour
    • ⅓ cups Dark Brown Sugar
    • ¼ cups Oats
    • ¼ cups Pecans, Chopped
    • 2 Tablespoons Unsalted Butter, Cubed
    • 2 teaspoons Water, More If Needed
    • ¾ teaspoons Ground Cinnamon
    • ⅛ teaspoons Ground Ginger


    For the crust:
    Roll out the pie dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Cut away any overlap.

    For the filling:
    In a large bowl, combine cinnamon, allspice, ginger, nutmeg, cloves, eggs, pumpkin puree, condensed milk, and bourbon.

    For the streusel:
    Combine all ingredients into a bowl, making sure the butter and flour have been completely combined.

    Pour the filling into the pie crust. Sprinkle the streusel topping onto the filling. Bake for at least 45 minutes and let cool completely before serving. Garnish with whipped cream if desired.

    Sister Pie's Buttermilk Pumpkin Streusel Pie

    This recipe comes directly from the book. It's a beauty. Loaded with inventive recipes and unique twists on the classes. Also, pie dough cookies!


    1 recipe single crust pie dough (I'm partial to my latest recipe in Let's Stay In or you could use this one)

    Buckwheat Pepita Streusel Topping

    1⁄4 cup pepitas, toasted in a dry skillet

    1 teaspoon ground cinnamon

    1⁄4 cup packed light brown sugar

    1⁄2 cup (1 stick) unsalted butter, straight from the fridge

    Pumpkin Pie Filling

    1 (15-ounce) can pumpkin puree

    3⁄4 cup buttermilk, at room temperature

    3 large eggs, at room temperature

    2 tablespoons Grade B maple syrup

    2 tablespoons (1⁄4 stick) unsalted butter, melted and cooled

    2 tablespoons fine yellow cornmeal

    3⁄4 cup packed light brown sugar

    1⁄2 teaspoon ground cinnamon

    1⁄2 teaspoon ground ginger


    Roll out your chilled pie dough into a large rough circle. Roll the dough around your rolling pin, then lay over your pie dough. Cut any excess dough off then fold in the edges and crimp the dough between your fingers. Place in the freezer and chill for 15 minutes.

    Preheat your oven to 450°F with the rack on the lowest level. Remove the pie crust from the freezer, tear off a square of parchment that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with sugar (yes, sugar, this is a genius tip I learned from Stella Parks from Bravetart. Read more about it here.) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of parchment—the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You did it! You are now ready to fill the pie.


    Preheat your oven to 325°F. Line two baking sheets with parchment paper.

    Make the streusel topping: In a mixing bowl, combine the all-purpose and buckwheat flours, pepitas, cinnamon, brown sugar, and salt. Place the butter in the bowl and coat on all sides with the flour mixture. Take a bench scraper and cut the butter into 1⁄2-inch cubes directly into the flour mixture in the bowl. Work to break up the cubes with your hands until they are lightly coated with the flour mixture. Continue to use the bench scraper to cut the cubes into smaller pieces—the idea is that you are cutting each cube in half.

    Switch to a pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each movement, but to actually slice through butter every time. You’ll need to clean out the pastry blender every few turns of the bowl. Once most of the butter is incorporated, use your fingers to fully break down the butter until it is no longer visible. Be careful not to overwork the mixture at this point. Scatter the streusel over one of the parchment-lined baking sheets, distributing it evenly, and transfer the baking sheet to the oven. Bake for approximately 25 minutes, gently tossing the mixture with a spatula about halfway through. When the streusel is evenly browned and does not appear wet anymore, remove the baking sheet from the oven. Cool completely on a wire rack.

    Make the filling: In a mixing bowl, combine the pumpkin, buttermilk, eggs, syrup, melted butter, cornmeal, brown sugar, salt, cinnamon, and ginger and whisk until well blended.

    Place the blind-baked shell on the other parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the buttermilk-pumpkin filling into the pie shell until it reaches the bottom of the crimps. Transfer the baking sheet with the pie on it to the oven and bake for 50 to 60 minutes, until the edges are puffed and the center jiggles only slightly when shaken.

    Remove the baking sheet from the oven and transfer the pie to a wire rack. Let cool for 15 minutes, then cover the pie with the streusel topping. Allow the pie to fully cool and set for another 4 to 6 hours. When the pie is at room temperature, slice it into 6 to 8 pieces and serve.

    Store leftover pie, well wrapped in plastic wrap, in the refrigerator for up to 2 days.

    I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

    With a cakey pecan crust, pumpkin pie filling, and crunchy streusel, this pumpkin torte is an easy and elegant alternative to pumpkin pie.


    For the Crust

    • 1 cup pecans
    • 3/4 cup all purpose flour
    • 6 tablespoons packed light brown sugar
    • 4 tablespoons unsalted butter, melted
    • 1/8 teaspoon salt

    For the Filling

    • 2 large eggs
    • 1 ( 15-oz ) can pure pumpkin, such as Libby's
    • 1 ( 12 fl-oz ) can evaporated milk
    • 1/2 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1-1/2 tablespoons all-purpose flour
    • 1-3/4 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon freshly ground black pepper
    • 1/4 teaspoon salt

    For the Streusel

    • 1/3 cup all-purpose flour
    • 1/4 cup rolled oats
    • 1/2 cup packed light brown sugar
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon salt
    • 4 tablespoons cold unsalted butter, cut into small pieces
    • 3/4 cup chopped pecans


    1. Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray.
    2. Make the Crust: Combine the pecans, flour, brown sugar, butter, and salt in the bowl of a food processor fitted with the steel blade. Process until the nuts are finely ground. Transfer the crust mixture to the prepared pan. Using your hands or the bottom of a dry measuring cup, pat into an even layer. Place the pan on a baking sheet for easy handling and set aside.
    3. Make the Filling: In a large bowl, whisk the eggs. Add the remaining filling ingredients and whisk until smooth. Pour the filling over the crust in the pan. Bake for about 30 minutes, or until the filling is set around the edges but still wobbly in the center.
    4. Make the Streusel Topping: Meanwhile, in a medium bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined. Add the butter pieces and, using your fingers, rub the butter into the other ingredients until the mixture is evenly moistened and clumpy. Stir in the pecans and refrigerate until ready to use.
    5. Once the torte has baked for 30 minutes, remove it from the oven. Sprinkle the topping evenly over the partially baked filling (don't worry that the filling is still a bit liquid the topping will not sink). Bake for 25 to 30 minutes more, until the filling is set and the topping is golden brown. Let the torte cool completely on a rack, about 4 hours. To serve, run a thin-bladed knife around the edge of the pan to loosen the torte from the sides, then remove the outer ring from the springform pan and transfer the torte to a platter. Slice into wedges and serve with sweetened whipped cream, if desired.
    6. This torte is best made on the day of serving. Store leftovers, loosely covered with foil, in the refrigerator. Allow to come to room temperature before serving.

    Nutrition Information

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    • Per serving (10 servings)
    • Calories: 432
    • Fat: 24 g
    • Saturated fat: 9 g
    • Carbohydrates: 50 g
    • Sugar: 35 g
    • Fiber: 3 g
    • Protein: 7 g
    • Sodium: 151 mg
    • Cholesterol: 73 mg

    This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

    See more recipes:


    • 1 ½ cups all-purpose flour
    • ¼ teaspoon salt
    • ¼ cup shortening or lard
    • ¼ cup butter, cut up, or shortening or lard
    • ¼ &ndash 0.333 cup ice water

    In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

    Pecan Streusel Pumpkin Pie

    Our Thanksgiving here in Canada was last month, but I am totally pinning this to try it next year. YUM!!

    This recipe sounds fabulous and super easy Tracey. who doesn't love a few short cuts.
    Thank you for sharing this recipe at Create, Bake, Grow & Gather this week. I delighted to be featuring your pecan streusel pumpkin pie at tonight's party and pinning too.

    This is beautiful!! My mouth is watering - pinned this one to try. Thanks for sharing at the what's for dinner party. I hope you're enjoying your weekend.

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