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–+ servings

Pumpkin Crumb Pie

A classic pumpkin pie upgraded with a buttery streusel crumb topping for extra crunch and cozy fall flavor.
Amanda
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Serving Size 10 slice

Equipment

  • 9-inch deep dish pie pan
  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Pastry cutter or fork
  • Cooling rack
  • Aluminum foil (optional)

Ingredients

  • 1 deep-dish pie crust homemade or store-bought
  • 1/2 cup graham cracker crumbs optional, for extra flavor under the crust
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 3/4 cup granulated sugar
  • 3 large eggs room temperature if possible
  • 1 cup heavy cream
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 6 tbsp unsalted butter cold, cubed
  • 1/2 cup pecans chopped, optional
  • 1/4 tsp ground cinnamon

Instructions

  • Preheat the oven to 350°F (175°C). Place a rack in the center of the oven.
  • Fit the pie crust into a 9-inch deep-dish pie pan and crimp the edges. If using graham cracker crumbs, sprinkle them evenly over the bottom of the crust for extra flavor (optional).
  • Make the filling: In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, heavy cream, pumpkin pie spice, salt, and vanilla until completely smooth.
  • Pour the pumpkin filling into the prepared crust and bake for 25 minutes.
  • Meanwhile, make the streusel topping: In a medium bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or fork until crumbly with pea-sized bits. Stir in chopped pecans if using.
  • Carefully remove the pie from the oven and sprinkle the streusel evenly over the top. Return to the oven and bake for 25–30 minutes more, until the edges are set and the center is mostly set with a slight jiggle.
  • If the topping browns too quickly, loosely tent the pie with foil for the last 10–15 minutes of baking.
  • Cool on a wire rack for at least 2 hours before slicing so the filling can fully set. Serve with whipped cream or vanilla ice cream, if desired.

Notes

Cover and refrigerate leftovers for up to 4 days. The pie crust and streusel can be made 1–2 days ahead; keep the streusel refrigerated until ready to use. To freeze, wrap the fully cooled pie tightly and freeze up to 2 months; thaw overnight in the refrigerator before serving.

Nutrition

Calories: 490kcal | Protein: 7g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 320mg