Pumpkin pie with streusel topping

    Pumpkin pie with streusel topping

    (1087)
    6saves
    1hr30min


    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.

    Ingredients
    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

    Method
    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.

    Ingredients

    Pumpkin puree can be purchased online.

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    Reviews & ratings
    Average global rating:
    (1087)

    Reviews in English (1077)

    by
    454

    I have made this recipe for years its the only pumpkin pie my family will eat now! One hint- you dont need to whip the egg whites and it turns out the same, very fluffy and raised. I have always used deep dish pie crusts, makes one very full and nice, I dont use any nuts in the crumb topping.. make sure your butter is very chilled before you start using it, also, add 2 tablespoons more flour, seems to absorb and set better. Lastly, I cover the outside of the crust with foil, it bakes so fast with this recipe, can take it off 10 minutes before its done, but I use frozen crusts, so easier and just as good to me. You really cant mess this pie up, my husband even helps make it, its so easy. ****  -  14 Dec 2002  (Review from Allrecipes US | Canada)

    by
    107

    Fantastic, easy pie to make. When using 9" shallow pie crusts, makes 2 pies though.  -  18 Sep 2002  (Review from Allrecipes US | Canada)

    by
    85

    OMIGOSH!! I started making this last Thanksgiving and it quickly became my signature! My family no longer buys their pumpkin pies and my young cousins will eat the whole thing if left alone! The topping is to DIE FOR!! My husbands family (Portuguese) didn't eat pumpking pie, now they do!  -  02 Oct 2002  (Review from Allrecipes US | Canada)

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