Introducing my new obsession: Streusel Pumpkin Pie — a silky, flavorful pumpkin filling nestled in a buttery, flaky homemade crust and finished with a crisp pecan streusel. This is a must-have dessert for Thanksgiving and chilly autumn gatherings.

With Canadian Thanksgiving just around the corner, I wanted to take the classic pumpkin pie up a notch. After making a simple pumpkin pie last year using a store-bought crust, I decided to make everything from scratch this time — crust, filling and a crunchy streusel topping.

Streusel Pumpkin Pie

The homemade version combines three essential layers: a tender, flaky crust, a rich pumpkin custard, and a pecan-oat streusel that adds texture and sweetness. It’s a crowd-pleasing dessert that looks as inviting as it tastes.

My family used to avoid pumpkin pie because they thought it looked unappealing. Once they tasted this version, their opinions changed completely — they were surprised at how delicious and comforting a well-made pumpkin pie can be. After one bite, it became a new Thanksgiving favorite in our house.

The Best Pie Crust

A great pumpkin pie starts with a great crust. If you haven’t made pie dough before, don’t worry — a simple method produces a tender, flaky crust. I recommend chilling the dough twice: once after mixing and again after fitting it into the pan. This helps keep the crust from shrinking and ensures a delicate, buttery texture.

To Pre-Bake or Not to Pre-Bake

Pre-baking (or blind baking) the crust helps prevent a soggy bottom when baking pumpkin pie. Use pie weights or dried beans and make sure the weights press up the sides as well as the base so the crust keeps its shape. Chill the shaped crust before baking and trim any excess dough to allow for even baking. These small steps prevent shrinking and over-browning.

After a few tries and some helpful tips, I now consistently blind-bake my crust to a light golden color before adding the filling. This step makes a noticeable difference in texture and appearance.

Perfect Pumpkin Pie Filling

For a smooth, stable filling, I prefer canned pumpkin purée. It yields a consistent texture and reliable results. The filling combines pumpkin purée with eggs, a mixture of evaporated milk and a splash of heavy cream for silkiness, brown sugar for depth, and a small amount of cornstarch to help it set.

Instead of a pre-mixed pumpkin spice, I use individual spices — cinnamon, nutmeg, ginger, cloves and allspice — so the spice blend can be adjusted to taste. If you can access small amounts from a bulk store, you can assemble a homemade pumpkin spice mix without buying large containers of every spice.

Streusel Topping

The streusel elevates this pie with a crunchy, buttery contrast to the silky filling. It’s easy to make: combine flour, brown sugar, a touch of baking powder and spices with chilled cubed butter, chopped pecans and oats. Pulse briefly in a food processor until crumbly, or use a fork or pastry cutter if you don’t have one.

Bake the pie at a higher temperature initially so the filling sets, then lower the oven and add the streusel to brown gently until golden and crisp. The result is a pleasing balance of textures: flaky crust, smooth pumpkin, and crunchy streusel.

Between the flaky crust, rich pumpkin custard and pecan streusel, this pie is one you’ll make again and again. It also stores well: refrigerate for up to three days or freeze for one to two months.

>>PIN ME FOR LATER<<

FOLLOW QUEENSLEE APPÉTIT

Like what you see? Follow Queenslee Appétit for more recipes and kitchen tips on social media.

Pinterest | Instagram | Facebook | Twitter

Never miss a recipe — subscribe at the bottom of the original post to receive updates.

If you have questions about the recipe, contact the author through the blog’s contact page for help.

Let’s get baking!

Streusel Pumpkin Pie

Yield: 6–8 servings   |   Prep: 1 hr 30 min   |   Cook: 1 hr 20 min

Ingredients

Crust

• 1 and 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cut into pieces
• 1/4 cup vegetable shortening, cold and cut into pieces
• 3–4 tablespoons ice water

Pumpkin Pie Filling

• 1 cup dark brown sugar, packed
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups (16 oz) pumpkin purée
• 1/2 cup heavy whipping cream
• 2/3 cup evaporated milk

Streusel Topping

• 1/4 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of salt
• 4 tablespoons unsalted butter, chilled and cubed
• 1/4 cup pecan halves, finely chopped
• 1/4 cup old-fashioned oats

Sweetened Whipped Cream

• 1/2 cup heavy whipping cream, chilled
• 2 Tbsp powdered sugar
• 1/2 tsp pure vanilla extract
• Cinnamon or pumpkin spice for dusting

Instructions

Make the Crust

1. Prepare the dough following a standard pie crust method: combine dry ingredients, cut in cold butter and shortening until crumbly, then add ice water until it holds together. Form into a disk, wrap and chill 30 minutes.
2. Roll the chilled dough on a floured surface into a circle 3–4 inches wider than your pie dish. Fit into the pan, trim the overhang and crimp the edges. Dock the bottom with a fork and freeze 10–15 minutes.
3. Preheat oven to 400°F. Line the crust with foil or parchment and fill with pie weights or dried beans, making sure the sides are supported. Bake 10–13 minutes, remove weights and bake 5–10 more minutes until lightly golden. Cool while preparing filling.

Prepare the Filling

1. Increase oven temperature to 425°F. Whisk together brown sugar, cornstarch and spices in a large bowl.
2. In another bowl, beat the eggs. Add pumpkin purée and the sugar-spice mixture, whisking until smooth. Stir in heavy cream and evaporated milk until combined.
3. Pour filling into the pre-baked crust. Cover the edges with foil or a pie shield, place the pie on a baking sheet and bake 30 minutes.

Make and Add the Streusel

1. Combine streusel ingredients in a food processor and pulse until crumbly; alternatively, cut the butter into the dry ingredients with a fork or pastry cutter. Chill the streusel until ready to use.
2. After the pie has baked 30 minutes, lower the oven to 350°F. Sprinkle streusel evenly over the surface and bake 25–30 minutes more, until the center is set and a knife inserted comes out clean.
3. Cool the pie to room temperature on a wire rack, then refrigerate. Serve with whipped cream and a light dusting of cinnamon or pumpkin spice.

Notes

• The filling can be made a day ahead and kept covered in the refrigerator.
• Freeze the baked pie for 1–2 months; thaw overnight in the refrigerator before serving.
• Substitute 2 teaspoons pumpkin spice for the individual spices if preferred.
• Cover crust edges while baking to prevent over-browning.

BON APPÉTIT!

Love, Dedra

DID YOU MAKE THIS RECIPE?

I’d love to see your results — share them on Instagram and tag #queensleeappetit so I can see your creations!

© QUEENSLEE APPÉTIT. Images and content are copyright protected. If you wish to republish the recipe, please rewrite it in your own words or credit the original post.