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."


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:
  • 48 mg
  • 16%
  • 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.


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