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Easy Streusel Pumpkin Pie (VRP 090)

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Easy Streusel Pumpkin Pie

Easy Struesel Pumpkin Pie

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Easy Streusel Pumpkin Pie Recipe

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Easy Struesel Pumpkin Pie

Easy Streusel Pumpkin Pie


  • 2 PET-RITZ Deep Dish Pie Crusts, frozen *
  • 2 eggs
  • 1 can (16 oz.) solid pack pumpkin
  • 1 can (12 fl. oz) PET Evaporated Milk
  • ¾ cup plus 2 tbsp. sugar, divided usage
  • 3 tsp. pumpkin pie spice, divided usage
  • ¼ cup chopped California walnuts


  1. Preheat oven and baking sheet to 375°F.
  2. In large bowl, milk, ¾ cup sugar and 2 tsp. spice.
  3. Pour filling into one frozen crust.
  4. Bake on preheated baking sheet 30 minutes.
  5. While still frozen, crumble second crust into very small pieces; toss with remaining 2 tbsp. sugar, 1 tsp. spice and walnuts.
  6. Sprinkle topping evenly over pie. Bake an additional 30 to 40 minutes, or until knife inserted in center comes out clean.
  7. Cool.


*Note: for PET-RITZ Regular Pie Crusts, use 4 crusts to make 2 pies. Bake pies an additional 20 minutes after sprinkling with streusel topping.

Easy Streusel Pumpkin Pie

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Thursday 26th of November 2020

Thank you so much for posting this recipe- it is my all time favorite pumpkin pie recipe. I had lost my copy and searched for years trying to find it. I knew it used store bought crust for the streusel but could not remember the rest of it! I tried to duplicate it from memory but it justified never came out quite right. I was so happy to find it here.

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