Description
A rich and creamy pumpkin custard pie topped with a buttery, golden-brown cinnamon streusel for added texture and depth.
Ingredients
Scale
- 9-inch unbaked pie crust
- 15 oz pumpkin puree
- 3 large eggs
- 3/4 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 12 oz evaporated milk
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (for topping)
- 1 teaspoon ground cinnamon
- 1/3 cup cold unsalted butter, cubed
Instructions
- Preheat oven to 350F (175C).
- Roll out the pie crust and fit it into a 9-inch pie plate, crimping the edges.
- In a large bowl, whisk together pumpkin puree, 3/4 cup brown sugar, eggs, pumpkin pie spice, and salt until smooth.
- Stir in the evaporated milk until combined.
- Pour the filling into the pie crust and smooth the surface with a spatula.
- In a separate bowl, mix 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon.
- Cut in the cold butter using a pastry blender or fork until coarse crumbs form.
- Sprinkle the streusel evenly over the filling.
- Bake for 45-55 minutes, or until the filling is set with a slight jiggle in the center.
- Cool completely on a wire rack for at least 4 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American