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Streusel Pumpkin Pie

Streusel pumpkin pie with a silky spiced filling and a buttery cinnamon streusel that bakes into a crunchy caramelized top layer. Creamy pumpkin flavor meets golden crumbs for a standout fall dessert in one bake.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 unbaked 9-inch pie crust
Pumpkin Filling
  • 15 oz canned pumpkin puree
  • 0.75 cup brown sugar, packed
  • 2 large eggs
  • 1 cup heavy cream
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar, packed
  • 0.5 tsp cinnamon
  • 4 tbsp cold unsalted butter, cubed keep cold for crumbly topping
  • 0.25 cup chopped pecans

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare the crust and filling
  1. Preheat the oven to 350°F and fit the unbaked 9-inch pie crust into a 9-inch pie dish, crimping the edges.
  2. Whisk together canned pumpkin puree, brown sugar (packed), large eggs, heavy cream, ground cinnamon, ground ginger, ground cloves, and salt until smooth.
  3. Pour the pumpkin filling into the prepared crust.
Make the streusel and assemble
  1. In a separate bowl, combine all-purpose flour, brown sugar (packed), and cinnamon.
  2. Cut in cold unsalted butter (cubed) with a fork until the mixture turns crumbly.
  3. Stir in chopped pecans.
  4. Sprinkle the streusel evenly over the top of the pumpkin filling.
Bake and cool
  1. Bake at 350°F for 50–55 minutes, until the center is just set and the streusel is golden brown.
  2. Cool completely on a wire rack for at least 2 hours before slicing.

Notes

For the cleanest slices, let the pie cool fully until the center firms up; rushing soft pumpkin filling can make it collapse. Refrigerate covered up to 4 days. Freezing is not recommended because the custard texture can become watery after thawing. If you want a lighter option, use evaporated milk in place of heavy cream for a slightly thinner but still spiced filling.