Streusel Pumpkin Pie

11.05.2014

Streusel Pumpkin Pie | Cooking Classy

This is my favorite pumpkin pie, ever!! With that said don’t you think you better try it? It is what pumpkin pie dreams are made of. It’s perfectly pumpkin-y, it has just enough spice, and the well textured streusel just takes it way over the top.

I’m all about a crumb topping on pie, it just adds so much more. You get more structure (I love the contrast next to the really creamy pumpkin filling), more flavor and more crunch (when it contains nuts like so). Pumpkin pie has always seemed a little boring to me but when you add the streusel and mix in a little cream cheese, it’s now complete.

For this pie I didn’t blind bake my crust, but if you’d like to feel free to do so. I’m torn with blind baking pie crust on a pie like this because I feel it cooks the edges too long and they become too dark and crisp (even when covered), but the bottom won’t have that delicious flake like the sides do if it’s not blind baked. So, do as you’d like there I can’t say there is one right or wrong way. It saves time not too though so that’s always a definite bonus.

Be sure to allow plenty of cooling time for this pie, about 2 hours room temp and 2 hours refrigerator. Also for optimum results with the crumb topping serve within 24 hours of preparing (for a crisp streusel)

If you plan on making a pumpkin pie this holiday season I highly recommend trying this one out, you won’t regret it!

Streusel Pumpkin Pie | Cooking ClassyStreusel Pumpkin Pie | Cooking Classy

Streusel Pumpkin Pie | Cooking Classy

Streusel Pumpkin Pie

Yield: About 8 servings

Streusel Pumpkin Pie

Ingredients

    Crust
  • 1 1/4 cups all-purpose flour
  • 1 Tbsp granulated sugar
  • 1/4 tsp salt
  • 8 Tbsp unsalted butter, cold and diced into 1/2-inch cubes
  • 2 - 4 Tbsp ice water
  • Filling
  • 1/4 cup granulated sugar
  • 1 1/2 tsp cornstarch
  • 4 oz cream cheese, softened well
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup packed light-brown sugar
  • 1/4 tsp salt
  • 2 large eggs
  • 1 large egg yolk
  • 1 (15 oz) can pumpkin puree
  • 1 tsp vanilla extract
  • 3/4 cup half and half*
  • Streusel
  • 1/2 cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 2 Tbsp packed light-brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 4 Tbsp unsalted butter, cold and diced into 1/2-inch cubes
  • 1/3 cup chopped pecans
  • Sweetened whipped cream, for topping

Directions

  • For the crust:
  • In a mixing bowl whisk together flour, sugar and salt. Add cold butter then using a long pronged fork or pastry curtter, cut butter into flour mixture until mixture resembles coarse crumbs with some pats of butter throughout. Drizzle ice water into mixture one tablespoon at a time, while tossing with a rubber spatula and adding water just until mixture starts to come together (it shouldn't fully come together while mixing, don't overwork it, but when pressed together it should hold. You can gently knead just a couple of times if needed). Drop mixture onto a sheet of plastic wrap then press and shape into about a 5 to 6-inch round disk. Wrap with plastic wrap and refrigerate 30 minutes.
  • Dust a work surface with flour then unwrap chilled dough and place on floured surface. Dust top with flour and roll out into an even 12-inch round (pinch together areas that crack on edges as rolling). Carefully fold dough in half then fold in half once more, carefully transfer dough to pie a 9-inch pie plate (I used regular not deep dish) and place tip of the triangle in center of pie plate and unfold dough to fit plate. Trim uneven edges (while still leaving about 1-inch overhang) and tuck overhang underneath and flute as desired**. Preheat oven to 375 degrees and transfer crust to refrigerator and chill 10 minutes while preparing filling.
  • For the filling:
  • In a mixing bowl whisk together granulated sugar and cornstarch then add cream cheese, cinnamon, ginger, nutmeg and cloves and using an electric hand mixer, beat mixture until smooth. Scrape down bowl then mix in brown sugar and salt, then mix in eggs and egg yolk. Blend in pumpkin and vanilla, then mix in half and half. Pour mixture into pie crust. Bake 30 - 35 minutes until edges are starting to set (meanwhile prepare crumble as directed below).
  • Remove from oven and reduce oven temperature to 350. Sprinkle crumble evenly over top, cover crust edges with strips of foil to prevent excess browning and bake pie about 25 - 30 minutes longer or until filling is set (a toothpick should come out clean from center). Cool completely at room temperature, then chill in refrigerator 2 hours (I think this pie is best served chilled). Slice and serve with whipped cream. Store in refrigerator.
  • For the crumble:
  • In a mixing bowl whisk together flour, granulated sugar, brown sugar (break up clumps with fingertips as needed) cinnamon and salt. Add cold butter and using a long pronged fork, cut butter into mixture until it resembles small crumbs. Stir in pecans.
  • Recipe Source: Cooking Classy

Notes

*I just used 1/4 cup + 2 Tbsp of each heavy cream and milk, since I already bought the heavy cream for the whipped cream topping. That way you don't have to buy both half and half and heavy cream if you already keep milk on hand. **Update 12/26/15 - I made this pie again today for Thanksgiving and I decided to blind bake the crust first because I'm becoming so picky about pie crust. It was the best pie I've ever made and everyone was raving about it and how good the crust was! The crust was perfectly flakey and delicious. If you'd like to do so with this recipe then shape the pie crust in the pie pan and freeze 10 minutes then line with foil in center, fill with 2 lbs of dry beans and bake in a preheated 400 oven in center of oven about 10 - 13 minutes - also keep the crust edges tented with foil the entire time this pie bakes (including the blind baking). Then remove beans and bake about 5 - 10 minutes longer until it's starting to appear partially dry. Then let cool and proceed to fill and bake as directed, but again don't forget to tent the crust edges with foil the entire time and they should end up perfectly browned in the end.

http://www.cookingclassy.com/2014/11/streusel-pumpkin-pie/

Streusel Pumpkin Pie | Cooking Classy Streusel Pumpkin Pie | Cooking Classy Streusel Pumpkin Pie | Cooking Classy Streusel Pumpkin Pie | Cooking Classy

35 comments

  • naomi: OMG – this looks so perfect! November 5, 2014 at 11:31am Reply

    • Jaclyn: Thanks Naomi!! November 5, 2014 at 1:06pm Reply

  • Averie @ Averie Cooks: You take the best step shots ever!! My lord, just amazing!!! :) And this streusel topping, ahhh, genius! I’ve done struesel on apple pies, but never pumpkin…what have I been thinking! :) November 5, 2014 at 11:38am Reply

    • Jaclyn: Thanks Averie :)! I didn’t love these step shots but I never really do lol. November 5, 2014 at 1:06pm Reply

  • Katrina @ Warm Vanilla Sugar: Streusel topping makes everything better. For reals. LOVE this girl! November 5, 2014 at 12:39pm Reply

  • Liz @ Floating Kitchen: Oh yeah. You are speaking my pie language here. Gotta have the streusel topping! This looks perfect! November 5, 2014 at 1:13pm Reply

  • Vanessa: Jaclyn, I LOVE your site!!! You make the most amazing recipes and take the best photos!! I never bake pumpkin and pecan pies from scratch, because I feel the bought and homemade version taste the same, but you almost make me want to make this for Thanksgiving!! November 5, 2014 at 2:33pm Reply

  • Jeanette: I absolutely love the idea of a pumpkin streusel pie. I have to admit, in the past I’ve bought pumpkin pies (why make it from scratch when it’s going to end up the same), but this is a definitely a step up from your typical pumpkin pie. Thank you! November 5, 2014 at 3:22pm Reply

  • Anna @ Crunchy Creamy Sweet: Beautiful! I love the streusel topping! November 5, 2014 at 4:34pm Reply

    • Jaclyn: Thanks Anna! November 5, 2014 at 9:55pm Reply

  • Laura (Tutti Dolci): Pumpkin pie is my favorite but I’ve never tried it with a streusel topping – love this idea! November 5, 2014 at 5:20pm Reply

    • Jaclyn: Thanks Laura! November 5, 2014 at 9:54pm Reply

  • Rachel @ Bakerita: Your favorite pumpkin pie ever…I gotta try it! Love that you added a streusel topping. Looks amazing! November 5, 2014 at 5:33pm Reply

    • Jaclyn: Thanks Rachel! November 5, 2014 at 9:53pm Reply

  • Krystle(Baking Beauty): Now that is what I call a slice of pie! The streusel topping looks to die for! Pinned! November 5, 2014 at 7:52pm Reply

  • Stephanie @ Eat. Drink. Love.: This pie looks so scrumptious! I have never tried adding streusel to my pumpkin pies! November 5, 2014 at 9:20pm Reply

  • Medeja: This pie really sounds and looks amazing! November 6, 2014 at 2:14am Reply

  • Silvia M: Amazing, the streusel is a wonderful idea, I loved it. November 6, 2014 at 2:40am Reply

  • Laura Dembowski: Pumpkin pie is always a hit. Adding streusel makes it so much more interesting. That crunchy texture must be irresistible! November 6, 2014 at 6:29am Reply

  • Cynthia @ The Simple Fare: I absolutely adore how you photographed the sequence of building the pie from crust to filling to topping! And, your crust trimming looks flawless. I’m with you with skipping the blind baking. I think it yields a drier crust and I kind of like the softer bottom when it comes to Pumpkin Pie! November 6, 2014 at 9:58am Reply

    • Jaclyn: Thanks so much for the compliments Cynthia! November 6, 2014 at 10:00pm Reply

  • Laura | Fork Knife Swoon: Jaclyn, these pie photos are GORGEOUS! I’ve made streusel pies before, but never with pumpkin. Cannot wait to try this! November 6, 2014 at 11:39am Reply

    • Jaclyn: Thanks so much Laura!! November 6, 2014 at 5:46pm Reply

  • Jessica @ A Kitchen Addiction: Love that you added a streusel topping to pumpkin pie! November 6, 2014 at 2:15pm Reply

  • Teresa: The streusel looks wonderful. I love pumpkin pie and this one sure looks special. November 6, 2014 at 8:11pm Reply

  • Kayle (The Cooking Actress): I agree about the problem with pie crust for pumpkin pie-either you get over browned edges or not flaky enough bottoms. It’s tricky. I, like you, tend to not blind bake and just deal with out the perfect bottoms. I LOVE the streusel, too! Such a perfect addition to pumpkin pie! November 7, 2014 at 11:38am Reply

  • Alice @ Hip Foodie Mom: Thanksgiving would not be thanksgiving without a pumpkin pie at my house! love the streusel topping!!! Brilliant!! November 10, 2014 at 3:04pm Reply

    • Jaclyn: Thanks Alice! November 10, 2014 at 8:14pm Reply

  • Annie B.: This is genius – I am thinking I am going to combine the streusel topping on this with your mini pumpkin cheesecake recipe! November 16, 2014 at 12:37pm Reply

  • Jay: I made the crust as directed. But when I started to roll it out it kept breaking apart and sticking to the rolling pin. I finally was able to roll it out but when I tried to put it in the pan (by folding it) it just broke and fell all apart. I don’t know what I did wrong :( I didn’t roll it back and forth, I chilled the dough, floured the surface and the pin. Can you tell me what might have been the issue? December 1, 2014 at 9:51pm Reply

    • Jaclyn: You possibly needed a little more water in the dough and more flour dusted on top and on the surface when rolling. Sorry that happened though, pie crust can be a little tricky but there are plenty of you tube videos on making them if you want to look one up in might be helpful. December 24, 2014 at 2:58pm Reply

  • Michelle: This looks great! My traditional family just wants a pumpkin pie with no topping though – would the baking instructions be the same if it had a naked top? :) November 17, 2015 at 2:15pm Reply

  • Karen: Yes i have the same question about making the pie without the topping? My husband doesnt want the topping id like to make one with and one without. Any changes to the directions if made without topping? November 23, 2015 at 7:25pm Reply

  • Jenna: My oven can be funny so I cooked this for an extra 15 minutes. The toothpick came out completely clean but the pie is still a bit wiggly. Is this normal? November 25, 2015 at 4:36pm Reply

  • Melissa B: This pumpkin pie recipe sounds delicious! December 9, 2015 at 8:41pm Reply

Add your comment:

Copyright 2016 Cooking Classy
Design by cre8d