Streusel Topped Pumpkin Pie by EAGLE BRAND®

Streusel Topped Pumpkin Pie by EAGLE BRAND®

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"This isn't your average pumpkin pie; it's topped with a cinnamon-spiced walnut streusel."
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1 h 25 m servings 494 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 497 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour into crust.
  2. Bake 15 minutes.
  3. In small bowl combine brown sugar, flour and remaining 1/2 teaspoon cinnamon; cut in butter until crumbly. Stir in nuts. Remove crust from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
  4. Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Store leftovers covered in refrigerator.


  • Tip
  • Top with whipped cream if desired.


  1. 65 Ratings

Most helpful positive review

I made this recipe with pecans instead of walnuts; a deep dish 9-inch pie crust and a little extra spice. It was a huge hit over Thanksgiving!

Most helpful critical review

The pumpkin pie itself was okay, could of used a bit more spice. The streusel didn't come out like streusel is supposed to at all! It clumped together into a doughy ball... I think regular sugar...

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Least positive

I made this recipe with pecans instead of walnuts; a deep dish 9-inch pie crust and a little extra spice. It was a huge hit over Thanksgiving!

This is my new favorite pumpkin pie recipe! I made this for Thanksgiving this year. The struesel topping adds a delicious touch to the classic pumpkin pie. The sweetened condensed milk makes a v...

This was my first time ever to make a pumpkin pie. This was so simple to make, but I didn't use a graham cracker crust, I used a regular pie dough. I also mis-read the instructions for the cin...

I am usually the first to skip the pumpkin pie at dessert time at Thanksgiving because I have not cared for it in the past. This year my hubby asked if I could make a pumkin pie. I made this and...

This is a wonderful recipe. I found it years ago on the back of a Eagle condensed milk can. I have made it every Thanksgiving since then. It is easy, tasty, and beautiful to serve! Enjoy!

Ok, call me a skeptic, but I have never liked pumpkin pie. Until I tried this one a couple of years ago. I tried it out on the family at Thanksgiving and absolutely love it. I make it every y...

great pie misread direction somehow before going to store and ended up with regular pie crust instead of graham...but turned out beautifully.My topping was also a very wet mixture but entire pie...

I made this for Thanksgiving, and it was very well received! Instead of walnuts, I used pecan, and I doubled the amount of streusel. Like others, I also added more of each spice. My family real...

My family asks for this pie now every Thanksgiving. It even won 2nd place at my church pie baking competition. It great even w/out cool whip.

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