Nutty Streusel Pumpkin Pie
The perfect balance of pumpkin and spice, with just a hint of orange.
If you like, skip the topping. These pies are great with or without it.
- 2 Frozen Deep Dish Pie Crust Shells
- 1 Butter Stick
- 1 cup All Purpose Flour
- ⅔ cup Brown Sugar
- 1 cup Chopped Pecans
- or 1 cup Chopped Walnuts
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 1½ cup Dark Brown Sugar
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Ground Cloves
- ½ tsp Ground Nutmeg
- 4 Eggs
- 2 Egg Yolks
- 2 tsp Freshly Grated Orange Zest
- 29 oz Canned Pumpkin Puree
- 24 oz Evaporated Milk
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
- Preheat oven to 425F.
To “blind bake” pie crusts, place parchment paper in the bottom of pie crusts. Place pie weights or dried beans on top of paper. Place in oven and bake 10 to 15 minutes, until firm. Remove from oven; remove weights and paper. Return crusts to oven and bake 5 minutes longer, until light golden. Let cool 5 minutes before adding filling.
Combine all topping ingredients in a small bowl; mix with a fork until crumbly. Set aside.
Combine all filling ingredients in a large bowl. Whisk well. Pour into pie crusts.
Bake pies 15 minutes. Reduce oven temperature to 350F and continue baking 30 minutes. Remove from oven and sprinkle on topping. Return to oven and bake 15 minutes or until a knife inserted into the center comes out clean. If fluted edges of crusts begin to brown too much, place foil rings or metal pie crust shields over edges during last 15 minutes of baking.