Pumpkin Crumb Pie Recipe

This pumpkin crumb pie takes classic pumpkin pie and gives it a twist with a sweet, buttery streusel topping.

That crunchy layer on top adds something extra—texture and flavor you just don’t get from plain pumpkin pie.

The streusel pumpkin pie has a smooth, spiced filling and a crumbly topping that’s kind of like a cookie.

I started making this for Thanksgiving a few years back, and now my family doesn’t even want regular pumpkin pie anymore.

The pecan streusel brings a nutty crunch that goes so well with the creamy filling.

Making pumpkin pie with streusel isn’t hard at all.

I’ll walk you through what you’ll need, from equipment to ingredients, and break down the steps.

I’ll even share a few thoughts on how it turns out, so you know what you’re getting into.

Equipment

You don’t need anything fancy for this pumpkin crumb pie. Just basic baking stuff most people already have.

Here’s what I use:

• Deep dish pie pan (9-inch)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons

I also grab a pastry cutter or fork, pie weights or dried beans (if I’m pre-baking), aluminum foil, and a cooling rack.

That deep dish pie pan matters because it fits more filling. I like the 9-inch size best. If you only have a regular pan, you might have a little extra filling.

Store-bought pie crust works fine if you’re in a hurry. I do that plenty of times. You’ll still need your pie pan and the rest of the tools.

Pie weights keep your crust from puffing up if you pre-bake. I put aluminum foil over the crust, then the weights (or beans) on top. Dried beans work in a pinch—no need to buy anything special.

The pastry cutter is handy for the crumb topping. It blends the butter into the dry stuff until it looks like crumbs. If you don’t have one, a fork will do, but it takes a little more effort.

Ingredients

This pumpkin crumb pie is like two classics in one. You’ll need stuff for the crust, the pumpkin pie filling, and the streusel topping.

For the Pie Crust:

• 1 homemade pie crust (or store-bought)
• ½ cup graham cracker crumbs (optional, for a little extra flavor)

For the Pumpkin Filling:

• 1 (15-ounce) can pumpkin puree (or canned pumpkin)
• ¾ cup granulated sugar
• 3 large eggs
• 1 cup heavy cream
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the Streusel Crumb Topping:

• ¾ cup all-purpose flour
• ½ cup brown sugar
• 6 tablespoons cold butter, cubed
• ½ cup chopped pecans (optional, for pecan streusel)
• ¼ teaspoon cinnamon

I stick with canned pumpkin puree—it’s just easier and always turns out the same. Just double check the label; you want pure pumpkin, not the pre-sweetened pie filling.

The crumb topping is where the magic happens. Cold butter is key so you get those nice clumps. Pecans are great if you want a little crunch and a nutty hit.

If you’re using graham cracker crumbs, mix them with melted butter and press into the pan before the regular pie dough. It’s not a must, but it adds something.

Instructions

First, I preheat the oven to 350°F (175°C). Gives it time to warm up while I get everything ready.

For the crust:

• I put the pie crust in a 9-inch pie pan and crimp the edges.
• Then I set it aside while I make the filling.

For the pumpkin filling:

• I whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt in a big bowl.
• Mix until the creamy pumpkin filling is totally smooth.
• Pour it into the crust you just prepped.

For the pumpkin crumb topping:

• In a medium bowl, I combine flour, brown sugar, granulated sugar, and cinnamon.
• I cut in the cold butter with a fork or pastry cutter until it looks crumbly, with pea-sized pieces of butter.

Baking the pie:

• Bake the pie with just the pumpkin filling for 25 minutes.
• Take it out, sprinkle the pumpkin crumb topping all over.
• Pop it back in for another 25-30 minutes.
• It’s ready when the center is still a bit jiggly but mostly set.

I let the pie cool on a wire rack for at least 2 hours before cutting into it. The filling really needs that time to set up. Leftovers go in the fridge, covered, and keep for up to 4 days.

Notes

Storing this pie is a breeze. Just cover it and stick it in the fridge for up to 4 days. The crumb topping holds up if you keep it covered.

You can make the pie crust ahead—I usually do it a day or two early and stash it in the fridge, wrapped up tight.

The streusel topping can be made in advance too. I mix it and keep it in an airtight container in the fridge for a couple of days.

If the crumb topping starts browning too fast, just cover the pie loosely with foil. I usually check around the 30-minute mark. It’s a good trick for most pies, honestly.

Room temperature ingredients mix better, so I let my eggs and evaporated milk sit out for about half an hour before I start.

Homemade or canned pumpkin both work. Just make sure you’re not grabbing pumpkin pie filling by accident.

Let the pie cool all the way before you slice it—usually about 2-3 hours. It’s tough to wait, but if you cut it early, it’s a mess.

Freezing works fine with this pie. Wrap it up tight and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Top it off with whipped cream or vanilla ice cream. Both are so good with the spiced pumpkin and buttery crumb.

Tasting Notes

Right away, the buttery streusel topping catches my attention—it’s got a satisfying crunch that works so well with the smooth pumpkin filling underneath.

The crumbs are kind of like cinnamon sugar cookies, just sweet enough without going overboard.

Digging into the pumpkin layer, it’s rich and creamy, full of warm spices like cinnamon, nutmeg, and ginger.

Honestly, I’m glad it’s not too sweet, and the spices just sort of hang out together—none of them trying too hard.

That flaky pie crust? It does a great job holding everything together and adds a little bite to balance out the soft filling.

Every forkful is a mix of textures—crunchy, creamy, and flaky all at once.

I’d say this pumpkin dessert is at its best when it’s still a little warm.

A scoop of vanilla ice cream on top is a must for me, and watching it melt into the pie is just plain satisfying.

The cold, soft ice cream with the spiced pumpkin is a combo I never get tired of.

The streusel on top makes it way more interesting than your average pumpkin pie.

It sort of reminds me of coffee cake but with all those Thanksgiving dessert vibes mixed in.

This is one of those fall desserts that brings all the autumn flavors together in every bite.

I keep coming back to this as my go-to holiday dessert when I want something a little special but not fussy.

It’s really at its best the day you bake it, but honestly, it holds up fine in the fridge for a couple of days.

Sometimes I think it’s even better after a night in the fridge—the flavors seem to come together more.

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