Brown Sugar Streusel-Topped Pumpkin Pie

Brown Sugar Streusel-Topped Pumpkin Pie

Brown Sugar Streusel-Topped Pumpkin Pie
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • Crust -
  • 1 – 9inch unbaked pie crust
  • Filling -
  • 2 eggs, beaten
  • ½ cup sugar
  • 1 can (15.5 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 1¼ tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. ground ginger
  • ⅛ tsp. ground cloves
  • Topping –
  • ½ cup quick cooking oats
  • ½ cup brown sugar, packed
  • ¼ tsp. cinnamon
  • ¼ cup butter, softened (1/2 stick)
  • ¼ cup chopped pecans (optional)
  • 1 tub Cool Whip
  1. Pre-heat oven to 425 degrees.
  2. In a large bowl, beat all filling ingredients together.
  3. In a small bowl, mix topping ingredients until crumbly with fork; set aside.
  4. Pour filling into unbaked pie crust. Bake 15 minutes.
  5. Remove pie from oven; reduce oven temperature to 350 degrees.
  6. Cover crust with 2 to 3 inch wide strips of foil to prevent excessive browning. Bake 35 minutes.
  7. Pull pie out of oven and sprinkle Brown Sugar Streusel topping all over top of pie.
  8. Bake about 10-12 minutes longer until knife inserted in center comes out clean.
  9. Cool on cooling rack for 30 minutes.
  10. Refrigerate about 4 hours or until chilled before serving.
Serve with a dollop or two of Cool Whip!

Leftovers (if you have any!) should be stored covered in refrigerator.

FUN MEMORYMy first Thanksgiving, I wanted to make a pumpkin pie, but not just any pumpkin pie.  I wanted something unique from the typical recipe.  I was reading through all my food magazines and happened to come across a recipe that involved making a streusel topping for a pumpkin pie.  The thought just sounded like a perfect combination.   Not only does it sound like a perfect combination, but it truly is my favorite pumpkin pie recipe BY FAR!  I have tweaked my recipe slightly to my own personal taste from the original recipe that gave me the inspiration.  HIGHLY RECOMMEND!

Tip #1:  Pie Shield  www.SweetDashofSass.comI highly recommend investing in a pie crust shield.  This will help prevent your crust from over baking before the pie is done cooking.  Typically they have a non-stick finish and fits most 9″ and 10″ diameter pies.  They are also dishwasher safe! Ranges from $4-$8.

Tip #2:  Looking to reduce just a few calories?  Use Fat-Free Evaporated Milk and Fat Free Cool Whip!



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  1. My boyfriend LOVES pumpkin pie, this looks like a yummy variation from the traditional pie.

  2. My two favorite things combined into one!


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