Streusel Topped Pumpkin Pie

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
  • Yield: 8 servings
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1 (15 oz.) can pumpkin (2 cups)

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 large egg

1 1/4 tsps. ground cinnamon, divided

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. salt

1 (6 oz.) prepared graham cracker pie crust

1/4 cup firmly packed brown sugar

2 tbsps. Pillsbury BEST® All Purpose Flour

2 tbsps. cold butter

3/4 cup chopped walnuts

Whipped cream (optional)


  1. HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust.
  2. BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
  3. REMOVE pie 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. Top with whipped cream, if desired.
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