Streusel Pumpkin Pie

    (13)
    2 hours 10 min

    A deliciously different pumpkin pie recipe. A shortcrust pastry case is filled with a sweetened pumpkin mixture, then topped with a buttery, lightly spiced and nutty streusel topping. Perfect with a dollop of whipped cream.


    10 people made this

    Ingredients
    Serves: 8 

    • 1 sheet ready-rolled shortcrust pastry
    • 4 tablespoons finely chopped pecans
    • 915g pumpkin puree
    • 1 egg
    • 1 (397g) tin sweetened condensed milk
    • 110g dark brown soft sugar
    • 4 tablespoons plain flour
    • 4 tablespoons chopped pecans
    • 50g butter
    • 1/2 teaspoon ground cinnamon

    Method
    Prep:10min  ›  Cook:55min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

    1. Preheat oven to 190 C / Gas 5.
    2. Line a 23cm quiche dish with pastry. Gently pat the finely chopped pecans evenly on the pastry.
    3. Blend the egg, pumpkin puree and condensed milk. Pour mixture into the pastry case.
    4. Combine the dark brown soft sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Sprinkle streusel mixture on top of pumpkin mixture.
    5. Bake at 190 C / Gas 5 for 50 to 55 minutes or until a knife inserted in near the centre comes out clean. Let pie cool before serving.

    Cook's note

    If you make your own shortcrust pastry, add the finely chopped pecans into the pastry when forming it.

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (13)

    by
    0

    Really delicious; have made this twice - the first time with fresh pumpkin and again today (for Thanksgiving !) with tinned Libby's pumpkin. Makes a change from the traditional pie!  -  29 Nov 2013

    by
    24

    The topping on this pie is fantastic. The pumpkin filling NEEDS pumpkin pie spice. I made it according to the recipe without any changes, and the pumpkin filling was SO BLAND it was awful. A couple of teaspoons of pumpkin pie spice would make this one terrific pumpkin pie!  -  02 Nov 2000  (Review from Allrecipes US | Canada)

    by
    12

    I liked the pecans in the crust of this pie and will add them to future pumpkin pie crusts, but I didn't think the struessel topping was worth the trouble. My family wasn't crazy about this pie either. I'll go back to the traditional pumpkin pie.  -  29 Nov 2001  (Review from Allrecipes US | Canada)

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