This pumpkin pie has a walnut streusel topping that is optional. Serve with whipped topping or ice cream.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.

  • Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.

  • Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

463 calories; 25.5 g total fat; 76 mg cholesterol; 491 mg sodium. 52.3 g carbohydrates; 9.9 g protein; Full Nutrition

Reviews (844)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2003
I have made this recipe for years its the only pumpkin pie my family will eat now! One hint- you dont need to whip the egg whites and it turns out the same very fluffy and raised. I have always used deep dish pie crusts makes one very full and nice I dont use any nuts in the crumb topping.. make sure your butter is very chilled before you start using it also add 2 tablespoons more flour seems to absorb and set better. Lastly I cover the outside of the crust with foil it bakes so fast with this recipe can take it off 10 minutes before its done but I use frozen crusts so easier and just as good to me. You really cant mess this pie up my husband even helps make it its so easy. Read More
(462)

Most helpful critical review

Rating: 2 stars
03/28/2011
I am not sure I understand this pie. The topping did not seem to go with the filling. The spice blend seemed very off and the filling was not very sweet like a pumpkin pie. No one ate more than one piece after trying. Not sure what was missing. Read More
(8)
1096 Ratings
  • 5 star values: 862
  • 4 star values: 162
  • 3 star values: 46
  • 2 star values: 12
  • 1 star values: 14
Rating: 5 stars
11/07/2003
I have made this recipe for years its the only pumpkin pie my family will eat now! One hint- you dont need to whip the egg whites and it turns out the same very fluffy and raised. I have always used deep dish pie crusts makes one very full and nice I dont use any nuts in the crumb topping.. make sure your butter is very chilled before you start using it also add 2 tablespoons more flour seems to absorb and set better. Lastly I cover the outside of the crust with foil it bakes so fast with this recipe can take it off 10 minutes before its done but I use frozen crusts so easier and just as good to me. You really cant mess this pie up my husband even helps make it its so easy. Read More
(462)
Rating: 5 stars
11/07/2003
I have made this recipe for years its the only pumpkin pie my family will eat now! One hint- you dont need to whip the egg whites and it turns out the same very fluffy and raised. I have always used deep dish pie crusts makes one very full and nice I dont use any nuts in the crumb topping.. make sure your butter is very chilled before you start using it also add 2 tablespoons more flour seems to absorb and set better. Lastly I cover the outside of the crust with foil it bakes so fast with this recipe can take it off 10 minutes before its done but I use frozen crusts so easier and just as good to me. You really cant mess this pie up my husband even helps make it its so easy. Read More
(462)
Rating: 5 stars
12/12/2002
Fantastic easy pie to make. When using 9" shallow pie crusts makes 2 pies though. Read More
(109)
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Rating: 5 stars
11/12/2003
OMIGOSH!! I started making this last Thanksgiving and it quickly became my signature! My family no longer buys their pumpkin pies and my young cousins will eat the whole thing if left alone! The topping is to DIE FOR!! My husbands family (Portuguese) didn't eat pumpking pie now they do! Read More
(87)
Rating: 5 stars
02/12/2004
This is the BEST! Most recipes that call for canned pumpkin come out kind of squishy when you substitute fresh pumpkin. This didn't. Even my very picky daughter loves it! I reduce the nutmeg to 1/4 teaspoon add 1/8 teaspoon cloves and use peacans instead of walnuts (just cuz I like 'em better). It comes out perfect every time. THANKS! Read More
(79)
Rating: 5 stars
11/30/2009
There aren't enough stars for this pumpkin pie! I followed the recipe exactly and added two teaspoons of vanilla extract. Everyone raved about it! The streusel topping is incredible and the pie itself makes a great presentation. I served it bourbon whipped cream from this site. Read More
(72)
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Rating: 5 stars
11/08/2003
Thank you for sharing this delightful recipe. I had enough pumpkin for two pies last night so I made them. The pie was as light and smooth as can be and the streusel topping was delicious too. However next time I will half the amount of streusel as I find it to be a little too much for a pie (and it almost overcomes the nice flavor of the pumpkin filling). Read More
(69)
Rating: 5 stars
11/27/2002
I used fresh pumpkin and the results were amazing. It's the best pumpkin pie I've ever had. I did not however make the streusel top and the pie stands on its own just fine. Read More
(66)
Rating: 5 stars
11/25/2002
Made this pie yesterday as a trial run for Thanksgiving - it was delicious. I substituted pecans for the walnuts and chopped very fine (my husband does not like nuts). He loved it! A keeper! Read More
(48)
Rating: 5 stars
12/12/2002
Oh my lord. This pie is absolutely gorgeous. I had people going up for thirds at our Thanksgiving lunch this weekend. The filling is much lighter than a regular pumpkin pie and the streusal topping just gives it that extra something. Beware though - I found that this recipe made two deep dish pies instead of one. A good job on this occassion. Read More
(45)
Rating: 2 stars
03/28/2011
I am not sure I understand this pie. The topping did not seem to go with the filling. The spice blend seemed very off and the filling was not very sweet like a pumpkin pie. No one ate more than one piece after trying. Not sure what was missing. Read More
(8)