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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
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@idhttps://12tomatoes.com/streusel-pumpkin-pie/#recipe
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nameStreusel Pumpkin Pie
descriptionThe pumpkin pie you know and love with a little more crunch.
urlhttps://12tomatoes.com/streusel-pumpkin-pie
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 9-inch pie crust
For the filling:
  • 2 eggs, beaten
  • 3/4 cup brown sugar, packed
  • 1 (16 oz) can pumpkin (not pumpkin pie filling)
  • 1/2 cup heavy whipping cream
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
For the topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, firmly packed
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1/4 cup pecans, chopped
  • Whipped cream, for serving (optional)
Preparation
  1. Preheat oven to 425°F and line a pie plate with pie crust.
  2. In a large bowl, make the filling. Whisk together eggs, 3/4 cup brown sugar, pumpkin puree, heavy whipping cream, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt until smooth. Pour into pie crust.
  3. Bake 15 minutes, then reduce oven temperature to 350°F. Continue baking 20 more minutes.
  4. Meanwhile, make the topping:
  5. Combine the 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon salt in a medium bowl. Stir to combine.
  6. Add butter and cut in with a fork or pastry blender until a crumbly mixture forms. Stir in pecans.
  7. Sprinkle streusel over pie and return to oven until a knife inserted into the center comes out clean, about 30 more minutes. Serve with whipped cream, if desired, and enjoy!
The pumpkin pie you know and love with a little more crunch.
Course: Dessert
Allergen(s): Eggs, Milk, Nuts, Eggs, Milk, Nuts

Recipe adapted from Land o' Lakes.

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Streusel Pumpkin Pie

The pumpkin pie you know and love with a little more crunch.

Streusel Pumpkin Pie

4.8 from 19 votes
Servings: Yield 1 pie
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 9-inch pie crust

For the filling:

  • 2 eggs, beaten
  • 3/4 cup brown sugar, packed
  • 1 (16 oz) can pumpkin (not pumpkin pie filling)
  • 1/2 cup heavy whipping cream
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

For the topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, firmly packed
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1/4 cup pecans, chopped
  • Whipped cream, for serving (optional)

Preparation

  1. Preheat oven to 425°F and line a pie plate with pie crust.
  2. In a large bowl, make the filling. Whisk together eggs, 3/4 cup brown sugar, pumpkin puree, heavy whipping cream, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt until smooth. Pour into pie crust.
  3. Bake 15 minutes, then reduce oven temperature to 350°F. Continue baking 20 more minutes.
  4. Meanwhile, make the topping:
  5. Combine the 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon salt in a medium bowl. Stir to combine.
  6. Add butter and cut in with a fork or pastry blender until a crumbly mixture forms. Stir in pecans.
  7. Sprinkle streusel over pie and return to oven until a knife inserted into the center comes out clean, about 30 more minutes. Serve with whipped cream, if desired, and enjoy!