Streusel Topped Pumpkin Pie by EAGLE BRAND® Recipe -
Streusel Topped Pumpkin Pie by EAGLE BRAND(R) Recipe

Streusel Topped Pumpkin Pie by EAGLE BRAND®

Recipe by  

"This isn't your average pumpkin pie; it's topped with a cinnamon-spiced walnut streusel."

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Ingredients Edit and Save

Original recipe makes 1 (9 inch) pie Change Servings
  • PREP

    30 mins
  • COOK

    55 mins

    1 hr 25 mins


  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.
Kitchen-Friendly View


  • Tip
  • Top with whipped cream if desired.

Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2004

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
Dec 10, 2010

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 would of been better for it than brown sugar. Next pumpkin pie will definitely be without the streusel.


65 Ratings

Dec 04, 2005

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 very smooth, creamy filling and provides just the right amount of sweetness. The recipe is easy to prepare. I threw all of the filling ingredients into the blender, blended it for a minute or two, and poured it into the prepared crust.

Nov 23, 2006

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 cinnamon, usually when an ingredient will have 2 seperate uses w/in the same recipe it will list the amount like "1 1/2 tsp cinnamon, divided". Unfortunately this recipe did not have it listed as such, so I put the whole amount of cinnamon in the filling, not to worry, the cinnamon was not over powering. I really enjoyed the topping as well. When I served it, I placed some fresh whipped cream on the pie...yummy!

Dec 21, 2005

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 it was absolutely wonderful. This is the first pumpkin pie that I can say I look forward to eating. My family is coming to town to ring in the New Year and I am going to be making it again for them. I used a pilsbury deep dish crust instead of a gram cracker crust and I also left out the nuts in the strusel. It still turned out great!!!

Nov 17, 2004

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!

Oct 20, 2006

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 year for home and even bake one to take into my office to share and enjoy. They are already asking to have one before the holiday even gets here. This pumpkin pie is fabulous.

Sep 28, 2006

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 ended up baking into a rustic beauty...yummy.Have put this into my arsenal!!!


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  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 497 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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