1 rating

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


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.