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Streusel-Topped Pumpkin Pie


A crunchy oat topping complements every bite of creamy pumpkin pie. Refrigerated pie crust makes it easy!

Click here to see 6 Classic and Creative Pumpkin Pie Recipes

Deliver Ingredients


For the filling

  • One 9-inch pie crust
  • One 15-ounce can canned pumpkin
  • One 12-ounce can evaporated milk
  • 1/2 Cup granulated sugar
  • 2 eggs, lightly beaten
  • 1 1/2 Teaspoon pumpkin pie spice
  • 1/4 Teaspoon salt

For the streusel

  • 1/4 Cup packed brown sugar
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons butter, softened
  • 1/2 Cup chopped pecans
  • 1/2 Cup quick-cooking oats

For the topping

  • 1 Teaspoon grated orange peel
  • Whipped cream


For the filling

Heat oven to 425 degrees. Place pie crust in 9-inch glass pie pan. In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan. Bake 15 minutes. Reduce oven temperature to 350 degrees; bake 15 minutes. Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.

For the streusel

Meanwhile, in small bowl, mix streusel ingredients.

For the topping

Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.

Pumpkin Pie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pumpkin Pie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.