Pumpkin Streusel Pie

The Holidays are coming! Pumpkin Streusel Pie is a combination of warm autumn spices and coffee-cake-pie: pumpkin pie with a crumbly streusel on top cradled in a buttery, flakey crust. Perfect for holiday guests and family. With or without whipped topping.


3 large eggs 1 can (15 ounces) pumpkin filling 1 1/2 cups heavy whipping cream 1/2 cup sugar 1/4 cup packed brown sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves

Streusel: 1 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup cold butter, cubed 1/2 cup chopped walnuts 1/3 cup finely chopped crystallized ginger

Preheat oven to 350°. On a lightly floured surface, place crust (see instructions below). Transfer to a 9-inch pie plate and trim to 1/2 inch beyond edge of plate; flute edges.

In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes.

In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.

Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Pie Crust: 1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup butter chilled and cut into chunks

1/4 cup ice water

Crust Instructions: Add flour, salt to a large mixing bowl.  Add butter, use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs. Add a tablespoon of water at a time until the dough begins to clump together – don't over mix. You may not need the entire 1/4 cup of ice water.

Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk. Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes). 

Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper. 

Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about 1/2 inch larger then the diameter of your pie dish.


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