This Easy Streusel Pumpkin Pie recipe brings the classic flavors of pumpkin pie to a whole new level with a crunchy walnut streusel topping. Using PET-RITZ frozen deep-dish pie crusts makes this dessert simple to prepare, so you can focus on enjoying the rich, spiced filling and the buttery, nutty topping. Perfect for holiday gatherings or a comforting fall treat, this pie combines creamy pumpkin filling with a sweet and crunchy streusel for a dessert that’s sure to be a hit.
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Streusel Pumpkin Pie
Streusel Pumpkin Pie History
Pumpkin pie is an American classic that dates back to the early settlers in New England. The first versions of pumpkin pie were quite different from the modern ones, often made by hollowing out a pumpkin and filling it with milk, honey, and spices, then baking it in hot ashes. By the 19th century, recipes for pumpkin pie with a pastry crust became common, especially in American cookbooks.
Streusel, a crumbly topping made from sugar, flour, butter, and nuts, originates from Germany and adds a delightful texture to baked goods. Combining streusel with pumpkin pie is a modern twist that gives the pie an extra layer of flavor and crunch. The addition of walnuts to the streusel enhances the flavor, making it a memorable dessert for the holiday table.
Timeline
- 1600s: Early settlers make primitive versions of pumpkin pie.
- 1800s: Pumpkin pie recipes become popular in American cookbooks.
- 19th Century: Streusel topping is introduced to American baking from German influences.
- Modern Day: Streusel-topped pumpkin pies become a favorite for Thanksgiving and fall celebrations.
Recipe Discussion
The base of this pie is a traditional pumpkin custard filling made with solid pack pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. This combination creates a smooth, creamy texture with the warm flavors of cinnamon, nutmeg, ginger, and cloves. Using a frozen deep-dish pie crust saves time and effort, making this recipe perfect for busy holiday preparations.
The streusel topping is made by crumbling a second frozen pie crust and tossing it with sugar, pumpkin pie spice, and chopped walnuts. This topping adds a delightful crunch and sweetness, balancing the creamy filling. The pie is baked in two stages: first to set the filling, and then to bake the streusel topping to golden perfection. The result is a pie that’s both creamy and crunchy, with a rich, spiced flavor.
Preparation Tips
- Use a deep-dish pie crust: Make sure to use a deep-dish crust to accommodate the filling and streusel topping.
- Keep the second crust frozen: The streusel topping is made by crumbling the second crust while it’s still frozen, so don’t thaw it.
- Check for doneness: The pie is done when a knife inserted into the center comes out clean. If the crust is browning too quickly, cover the edges with foil.
- Toast the walnuts: For extra flavor, toast the walnuts before adding them to the streusel topping.
- Cool before serving: Let the pie cool completely on a wire rack before slicing to allow the filling to set.
Recommended Kitchen Products
The links below lead to top-rated products on Amazon—if you use our links, we can save more recipes.
- Deep-Dish Pie Pan: A deep pie pan ensures even baking and holds the filling and topping perfectly.
- Pastry Blender: Great for crumbling the frozen crust and mixing the streusel topping.
- Silicone Pie Shield: Protects the edges of the crust from overbrowning during baking.
- Mixing Bowls: A set of mixing bowls is helpful for preparing the filling and streusel separately.
- Cooling Rack: Essential for cooling the pie evenly and preventing the crust from getting soggy.
Serving Suggestions
- With whipped cream: A dollop of whipped cream adds a light, creamy contrast to the rich, spiced pie.
- Drizzle with caramel sauce: A drizzle of warm caramel sauce takes this pie to the next level.
- Serve warm: For a comforting treat, serve the pie warm with a scoop of vanilla ice cream.
- Sprinkle with extra nuts: Garnish with chopped walnuts for a crunchy finish.
- Dust with powdered sugar: A light dusting of powdered sugar adds a festive touch.
- Pumpkin spice latte: Pair with a homemade pumpkin spice latte for a cozy fall experience.
A Must-Try for Pumpkin Lovers
Easy Streusel Pumpkin Pie is the perfect dessert for any fall occasion. The creamy, spiced filling and crunchy streusel topping make it a crowd-pleaser that’s both comforting and indulgent. Whether you’re serving it at Thanksgiving or enjoying it on a crisp autumn evening, this pie is sure to become a seasonal favorite. Make it once, and you’ll be hooked!
Easy Streusel Pumpkin Pie Recipe
Easy Streusel Pumpkin Pie
Ingredients
- 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
Instructions
- Preheat oven and baking sheet to 375°F.
- In large bowl, milk, ¾ cup sugar and 2 tsp. spice.
- Pour filling into one frozen crust.
- Bake on preheated baking sheet 30 minutes.
- While still frozen, crumble second crust into very small pieces; toss with remaining 2 tbsp. sugar, 1 tsp. spice and walnuts.
- Sprinkle topping evenly over pie. Bake an additional 30 to 40 minutes, or until knife inserted in center comes out clean.
- Cool.
Notes
*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.
Cathy
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.