It is what pumpkin pie dreams are made of. It’s perfectly pumpkin-y, has just enough spice, and the delicious streusel texture just takes it way over the top.
Streusel Pumpkin Pie
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 mine). 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! I didn’t blind-bake my crust for this pie, but if you can if you prefer it. 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. Skipping the blind-bake will save you time, which is another bonus. So, do as you’d like! I can’t say there is one right or wrong way.
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!
My Top Thanksgiving Recipes
How to Cook a Turkey (in an Oven Bag) Crockpot Stuffing Mom’s Mashed Potatoes Homemade Cranberry Sauce Green Bean Casserole Candied Yams
