Walnut Streusel Pumpkin Pie

Classic pumpkin pie gets a makeover as it’s joined by two layers of walnut streusel! No shortage of brown sugar, butter, and chopped walnuts in this delicious pumpkin pie!

I meant to share this Walnut Streusel Pumpkin Pie sooner, but I lost the photos for a few weeks. Never had that happen before, and there was a little while where I thought maybe I actually forgot to take any at all! That would be a first. They magically appeared on a memory card just in time for me to get this up before Thanksgiving.

This version of pumpkin pie is one of the best I’ve ever had, and now one of my favorite pumpkin recipes on the blog.

It’s not just that it’s topped with a streusel of oats, brown sugar, butter, and chopped walnuts, but it’s also lined with streusel on the bottom of the pie. Before you even pour your pie filling into the shell, you’ll cover the entire bottom of the pie crust with a generous layer of brown sugar, melted butter, and walnuts too.

That’s a whole lot of streusel, but who’s complaining? It’s really no more difficult than making a regular pumpkin pie, it just takes a few extra minutes to throw together the streusel.

The pumpkin pie takes on caramel-like qualities from the melted butter and brown sugar, and the crunchy walnuts provide a little texture. It’s like covering both the top and bottom of your pie with layers of brown sugar-candied walnuts. Sounds amazing, doesn’t it? It is.

You could make a traditional pumpkin pie for the holidays, but for a few extra minutes of prep time, you can give your guests a delicious and unexpected twist with this Walnut Streusel Pumpkin Pie.

Walnut Streusel Pumpkin Pie

Sarah @ The Gold Lining Girl

Traditional pumpkin pie is layered with walnut streusel on both the top and bottom.

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Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

Course Dessert - pie

Servings 10 servings

Ingredients

  

• 1 unbaked prepared pie crust
• 1/2 c. packed brown sugar
• 1/3 c. finely chopped walnuts
• 2 tbsp. melted butter
• 1 - 15 oz. can pumpkin puree
• 1 - 14 oz. can sweetened condensed milk
• 1 tsp. cinnamon
• 1/2 tsp. pumpkin pie spice
• 1/4 tsp. ginger
• 1/8 tsp. clove
• 2 large eggs
• 1/3 c. flour
• 1/2 c. packed brown sugar
• 1/3 c. rolled oats
• 1/3 c. chopped walnuts
• 1 tsp. cinnamon
• 3 tbsp. cold butter
• 1 tbsp. water

Instructions

 

• Unroll the pie crust and fit it to a 9-inch pie plate. Scallop or crimp the edges.
• In a small bowl, combine the 1/2 c. brown sugar, 1/3 c. finely chopped walnuts, and butter.
• Carefully spread it onto the bottom of the pie crust.
• In a large bowl, combine the pumpkin puree, sweetened condensed milk, cinnamon, pumpkin pie spice, ginger, clove, and eggs.
• Pour into the pie crust.
• In a small bowl, combine the flour, brown sugar, oats, walnuts, and cinnamon.
• Grate the butter into the bowl, and mix with a fork until mixture is crumbly.
• Sprinkle with water, mixing until lightly moistened.
• Sprinkle the streusel evenly over the pumpkin filling, starting with the edges, and working toward the center.
• Bake at 350 degrees for 45-50 minutes, or until a knife inserted near the center comes out clean.
• Remove to a wire rack to cool completely. Cut and serve!