Pumpkin Streusel Pie

Sharon Klein embellishes a classic pumpkin pie with a streusel topping, then overlaps pastry leaves around the edge and sets a few on top.

Photo: Leigh Beisch; Styling: Dan Becker

1/2 cup granulated sugar

1/2 cup firmly packed dark brown sugar

1 tablespoon all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 can (15 oz.) pumpkin

1 can (12 oz.) evaporated milk

2 large eggs, beaten to blend

10-inch pie pastry for a single-crust pie (for leaves, see notes above)

Walnut streusel

Step 1

Preheat oven to 375°. In a bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and ginger. Add pumpkin, milk, and eggs; whisk until well blended.

Step 2

Pour mixture into unbaked 10-inch pie pastry in pan. Sprinkle walnut streusel evenly over filling.

Step 3

Bake on the bottom rack until a knife inserted in center comes out clean, 60 to 65 minutes.

Step 4

Set on a rack until cool to touch, about 2 hours. Cut into wedges.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories395

% Daily Value *
Total Fat 19g25%

Saturated Fat 8g40%
Cholesterol 66mg22%
Sodium 278mg13%
Total Carbohydrate 51g19%

Dietary Fiber 1.7g7%
Protein 7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Pumpkin Streusel Pie