Streusel-Topped Pumpkin Pie

Streusel-Topped Pumpkin Pie


"A brown sugar streusel topping adds a new twist to traditional pumpkin pie. Refrigerated pie crust makes it easy!"
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2 h 15 m servings 467 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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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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  • Ready In

  1. Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  2. In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
  3. Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
  4. Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
  5. Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.



This review is for the streusel topping ONLY. I made the usual Libby's recipe and added the streusel. I'm not a big fan of pumpkin pie, but this topping changed all that. DH, who is a pumpkin...

This was delicious. The only thing different, I use brown sugar in place of the white sugar in the pumpkin.