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Brown Family's Favorite Pumpkin Pie

"This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream."
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1 h 30 m servings 463 cals
Original recipe yields 8 servings (1 - 9 inch pie)


  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
  3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
  4. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 837
  1. 1082 Ratings

Most helpful positive review

I have made this recipe for years its the only pumpkin pie my family will eat now! One hint- you dont need to whip the egg whites and it turns out the same, very fluffy and raised. I have always...

Most helpful critical review

I am not sure I understand this pie. The topping did not seem to go with the filling. The spice blend seemed very off and the filling was not very sweet like a pumpkin pie. No one ate more th...

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Least positive

I have made this recipe for years its the only pumpkin pie my family will eat now! One hint- you dont need to whip the egg whites and it turns out the same, very fluffy and raised. I have always...

Fantastic, easy pie to make. When using 9" shallow pie crusts, makes 2 pies though.

OMIGOSH!! I started making this last Thanksgiving and it quickly became my signature! My family no longer buys their pumpkin pies and my young cousins will eat the whole thing if left alone! The...

This is the BEST! Most recipes that call for canned pumpkin come out kind of squishy when you substitute fresh pumpkin. This didn't. Even my very picky daughter loves it! I reduce the nutmeg...

There aren't enough stars for this pumpkin pie! I followed the recipe exactly and added two teaspoons of vanilla extract. Everyone raved about it! The streusel topping is incredible and the p...

Thank you for sharing this delightful recipe. I had enough pumpkin for two pies last night, so I made them. The pie was as light and smooth as can be, and the streusel topping was delicious, too...

I used fresh pumpkin and the results were amazing. It's the best pumpkin pie I've ever had. I did not, however, make the streusel top, and the pie stands on its own just fine.

Made this pie yesterday as a trial run for Thanksgiving - it was delicious. I substituted pecans for the walnuts and chopped very fine (my husband does not like nuts). He loved it! A keeper!

Oh my lord. This pie is absolutely gorgeous. I had people going up for thirds at our Thanksgiving lunch this weekend. The filling is much lighter than a regular pumpkin pie and the streusal t...