Streusel Topped Pumpkin Pie by EAGLE BRAND®

Streusel Topped Pumpkin Pie by EAGLE BRAND®


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

Ingredients 1 h 25 m {{adjustedServings}} servings 494 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 497 mg
  • 20%

Based on a 2,000 calorie diet

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  • 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.
Tips & Tricks
Irresistible Pecan Pie

See how to make a sweet, rich, totally irresistible pecan pie.

Low-Fat Pumpkin Flan

See an easy recipe for a light version of pumpkin flan.


  • Tip
  • Top with whipped cream if desired.
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Reviews 56

  1. 65 Ratings


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 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.

Sarah Stone

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!