Pumpkin Streusel Pie

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Streusel topping makes an ordinary pumpkin pie over-the-top extraordinary!!

Prep Time20

Cook Time55

Cool Time2

Total Time3 15

Course: Dessert

Cuisine: American

Keyword: pie, pumpkin

Servings:

Calories: 409kcal

Author: Kelsey Byrnes

Equipment

1 9-inch pie plate

Ingredients

1 uncooked refrigerated pie crust*

Pumpkin Filling

1 15-ounce can pumpkin puree
1 12-ounce can evaporated milk
2 eggs
1/2 teaspoons salt
1 tablespoon pumpkin pie spice
3/4 cup sugar

Streusel Topping

1/4 cup salted butter softened
1/4 cup brown sugar
1/2 cup quick cooking oats
1/2 cup Gingersnap cookie "flour" see notes below

Instructions

Preheat oven to 350°F.
Unroll the pie crust into a 9" pie pan; crimp the edges however you'd like.
1 uncooked refrigerated pie crust*
In a large bowl, combine all filling ingredients with a whisk; set aside.
1 15-ounce can pumpkin puree, 1 12-ounce can evaporated milk, 2 eggs, 1/2 teaspoons salt, 1 tablespoon pumpkin pie spice, 3/4 cup sugar
In another bowl, combine the topping ingredients with a fork until crumbly and set aside.
1/4 cup salted butter, 1/4 cup brown sugar, 1/2 cup quick cooking oats, 1/2 cup Gingersnap cookie "flour"
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, if desired, and enjoy!

Notes

To make "gingersnap flour," crush gingersnap cookies very fine. You can do this by placing the cookies in a resealable bag and using a rolling pin OR crushing them in a food processor.

*Or use my f avorite homemade pie crust!!

Nutrition