Pecan-Streusel Topped Pumpkin Pie

By Marge Perry & David Bonom
Traditional pumpkin pie gets an added boost from this delightfully nutty, spicy topping, for a bit of crunch and extra flavor.


    • All Purpose Flour
    • Cold unsalted butter
    • eggs
    • Filling:
    • Flaky Pie Crust
    • Ground Allspice
    • Ground cinnamon
    • ground cloves
    • Ground ginger
    • ground nutmeg
    • packed light brown sugar
    • Pecans
    • Pumpkin
    • rolled oats
    • Salt
    • Streusel:
    • sweetened condensed milk
    • Vanilla Extract


    1. Preheat the oven to 375°F.
    2. For the filling: combine the pumpkin, sweetened condensed milk, eggs, vanilla extract, cinnamon, allspice, ginger, nutmeg, salt, and cloves in a medium bowl
    3. For the streusel: combine the flour, sugar, oats, pecans, and cinnamon in a bowl. Add the butter and rub it into the mixture with finger tips until mixture looks like coarse crumbs and clumps together when compressed. Sprinkle streusel mixture over pumpkin filling.
    4. Place pie pan on baking sheet and set in the lower third of the oven. Bake 40-50 minutes or until the filling is set and the streusel is golden brown. If the edges of the crust or streusel start to brown too quickly cover the pie loosely with foil and continue to bake. Remove from the oven and cool completely on a wire rack before cutting. Chill if desired.