Pumpkin pie with streusel topping

Pumpkin pie with streusel topping


1067 people made this

About this recipe: This pumpkin pie is far superior than your average pumpkin pie, it has the addition of a walnut streusel topping. Serve with a scoop of ice cream or sweetened whipped cream.

Cindy B.

Makes: 1 23cm round pie

  • 425g pumpkin puree
  • 1 (397g) tin sweetened condensed milk
  • 2 egg yolks
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 egg whites
  • 1 (23cm) unbaked sweet pastry case
  • 2 tablespoons plain flour
  • 4 tablespoons dark brown soft sugar
  • 1 teaspoon ground cinnamon
  • 30g unsalted butter, chilled
  • 110g walnuts, chopped

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Preheat the oven to 220 C / Gas 7.
  2. In a large bowl, mix together the pumpkin, sweetened condensed milk and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg and salt. In a large glass bowl, beat egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pastry case.
  3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, dark brown soft sugar and 1 teaspoon cinnamon. Blend in the cold butter with a fork until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
  4. Reduce the heat to 180 C / Gas 4. Bake an additional 40 minutes or until set.


Pumpkin puree can be purchased online.

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