Flavorful streusel topping makes an ordinary pumpkin pie super extraordinary!! Add a dollop of whipped cream and you’ll be in pumpkin heaven!Jump to Recipe
Wanna know what the most popular recipe here on DanceAroundTheKitchen.com is?? The recipe that has been shared more than any other recipe is my Pumpkin Crisp… over 210,000 times in just the last year!!
Well, if you’ve given that recipe a try, you’d see why. It’s incredible. Especially when topped with a big dollop of whipped cream or ice cream….my mouth is watering just thinking about it!!
But as much as I love Pumpkin Crisp, I’m usually more likely to bring a pie to a holiday gathering. So, I decided to turn that delicious Pumpkin Crisp into a pie! A smooth, creamy pumpkin filling with a streusel topping in a flaky pie shell. I’m all about the classics, but I’d choose this Pumpkin Streusel Pie over the classic pumpkin pie any day!
Ingredients You’ll Need
- One uncooked pie crust – For ease, a refrigerated pie crust will work great and is simple as could be! However, you could also make a homemade pie crust.
- Pumpkin puree – Be sure that you’re getting the pumpkin puree and not the pumpkin pie filling.
- Evaporated Milk – The milk will give the filling its creamy texture and a richer flavor; be sure you grab evaporated milk and NOT sweetened condensed milk.
- Eggs – I always use “large” eggs; the eggs help the pumpkin filling set so it doesn’t stay runny.
- Pumpkin pie spice and salt– It’s all about the flavor!!! If you don’t have pumpkin pie spice, no worries! You can certainly use a combination of 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1/4 tsp ground nutmeg.
- Sugar – Plain ‘ol white granulated sugar.
- Butter – Salted butter is used in the topping and helps make the topping crisp and to add a rich buttery flavor.
- Brown Sugar – Use dark or light brown sugar.
- Quick Oats – The quick oats help give the crisp a topping texture that you crave on any crisp! If you don’t have any quick oats, old-fashioned oats will work, too.
- Gingersnap cookies – You’ll use the gingersnap cookies to make a “flour” for part of the topping. The flavor that comes from the gingersnap cookie “flour” is incredible! Use a food processor to break the cookies down into very fine crumbs. I’ve also used Biscoff cookies in place of gingersnaps and that works well, too!
How to Make Pumpkin Streusel Pie
There are three main components to this pie: the crust, the filling and the streusel topping.
Step 1: The Pie Crust
You can make your favorite pie crust recipe or simply unroll a refrigerated pie crust out into a pan. Crimp the edges or decorate the edges how you’d like.
Step 2: The Filling
In a large bowl, use a whisk to combine all of the filling ingredients. Then, set aside until the topping is done. (You don’t want to put the filling in until you’re ready to put it in the oven. Sitting on the raw pie crust might make it more soggy!)
Step 3: The Streusel Topping
Combine the butter, oats, brown sugar and gingersnap “flour” in a bowl. Use a fork to cut the butter into the dry ingredients until it’s a crumbly mixture. NOTE: Gingersnap “flour” is simply gingersnap cookies smashed up finely. See notes in the “ingredients” section above.
Put it all together & bake!
Pour the filling into the shell then sprinkle the streusel on top. Cover the outer crust with aluminum foil (see photos below) to prevent the edges from browning too quickly. You’ll bake the pie for 45 minutes with the foil and an additional 10 minutes without.
How do I store leftover pie?
If you’re lucky enough to have leftovers, you will want to cover the remaining pie (once it’s cooled) with plastic wrap and refrigerate. I do recommend enjoying the leftovers within a day or two as the topping will get less and less crunchy with time. Enjoy cold or nuke in the microwave for about 15 seconds per slice.
The BEST Pumpkin Recipes!
If you like this pie, you’re sure to love the following recipes as well!
Pumpkin Crisp – Very similar to this recipe, but without the crust! The smooth, perfectly spiced pumpkin filling and the crunchy topping is truly a match made in heaven!!
Pumpkin Churro Mini Muffins – These pumpkin mini muffins are super moist, loaded with fall flavors and coated in a “churro” coating. They’re cute, pop-able and nearly impossible to have “just one!”
Pumpkin Coffee Cake – Pumpkin Coffee Cake has a moist, pumpkin-spiced base, thick crumb layer and a beautiful drizzle of icing to top it off! Perfect with a cup of hot coffee!
Pumpkin Streusel Pie
- 1 uncooked refrigerated pie crust*
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
- 2 eggs
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 3/4 c sugar
- 1/4 c salted butter softened
- 1/4 c brown sugar
- 1/2 c quick cooking oats
- 1/2 c Gingersnap cookie "flour" see notes below
- Preheat oven to 350°F.
- Unroll the pie crust into a 9" pie pan; crimp the edges however you'd like.
- In a large bowl, combine all filling ingredients with a whisk; set aside.
- In another bowl, combine the topping ingredients with a fork until crumbly and set aside.
- Pour the filling into the pie shell and carefully sprinkle the topping over the filling.
- Cover the edge of the pie crust with aluminum foil to protect it from turning too brown before the rest of the pie is done.
- Bake for 45 minutes; remove the foil.
- Bake an additional 10 minutes.
- Let cool on the counter then refrigerate. Serve with whipped topping and enjoy!