Streusel-Topped Pumpkin Pie – Recipe Swap: (Never) Too Many Pumpkins!

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Years ago I found this great book at the library called Too Many Pumpkins. It tells the story of Rebecca Estelle, an elderly woman who, as a result of living in the Depression, hated pumpkins. It turned out that the only food her family had had for a season was pumpkins. Consequently, she avoids pumpkins all her adult life until one day the pumpkin truck abandons a huge one in her front yard. In this lovely picture book, we watch as her dislike for the big orange squash is transformed into an affection that brings people, pumpkins, and good food together. I don’t want to spoil the story, but let me just say Rebecca Estelle would appreciate this week’s recipe swap.

Our all-time family favorite is this pie. I make it often throughout Fall and Winter. It is just fantastic, even for people who don’t like traditional pumpkin pie. (Like me and Rebecca Estelle.)

Streusel-Topped Pumpkin Pie
15 oz. can solid pack pumpkin
14 oz. can sweetened, condensed milk
1 egg
1 1/4 t. cinnamon, divided usage
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1 graham cracker pie crust
1/4 c. firmly packed brown sugar
2 T. flour
2 T. cold butter
3/4 c. chopped nuts

Preheat oven to 425*. In large mixing bowl, beat pumpkin, sweetened condensed milk, egg, 3/4 t. cinnamon, ginger, nutmeg and salt. Pour into crust. Bake 15 minutes. Meanwhile, combine sugar, flour and remaining 1/2 t. cinnamon. Cut in butter until crumbly. Stir in nuts. Remove pie from oven. Reduce oven temp to 350*. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve with whipped cream, definitely. This is delicious warm, at room temperature, or chilled. Store in the refrigerator.

Have you got a favorite pumpkin recipe? Please share it!

1. Write about it on your blog and bring your link back here. (For specifics on how to post in Mr. Linky, go here.) Please remember to link to so that your readers can see other people’s ideas as well.


2. Share your idea in the comments section.

Updated: Check out this coupon for Libby’s Pumpkin. Thanks, Freebies4Mom!

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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  1. Your pie looks great.

  2. I am so excited – I dislike pumpkin but dh loves it and I happen to have two cans sitting in pantry that have been taunting me for a year. Just checked the date and I’m ready to roll! Now I will wait patiently for the perfect recipe. Maybe one without pumpkin in it 🙂 j/k. My family will thank you for this later.

  3. Mrs. Querido says:

    I don’t have any pumpkin recipes, but I am enjoying perusing other ladies’ recipes! Thanks Fishmama for the Pumpkin Carnival 🙂

    And now I want to read that book…I am going to borrow it from the library 🙂

  4. Your pie recipe sounds really good. Can’t wait to see what everyone else is sharing.

    I posted a scone recipe as well as a pumpkin butter recipe that goes along with the scones.

  5. So I made the Pumkins Bars (cake) from #1…. it is a huge hit. I even love it, and as I said before, I’m not a pumpkin fan. Yummy. The cream cheese frosting is perfect for this. DH has declared that I have to make this every year.

    So many more recipes to try – only one more can… what to do?

  6. I made this Creamy Pumpkin Pasta recipe the other day.

    I substituted milk for the cream and it was still very creamy. I used fresh pumpkin puree. It was really awesome, my kids loved it too.

  7. So many great choices. Where does one start?

    Jennifer, thanks for reporting in. Mrs. Q, let us know how your cooking goes. Tamara, thanks for a main dish – did it taste sweet?

  8. I did not think it tasted sweet. I do not like to mix sweet and savory together in general (like pork and apples for example) so I think it would have bothered me if it were sweet. It may depend somewhat on your pumpkin. My husband had no idea there was pumpkin in it, he just thought is was some sort of creamy cheese sauce.

  9. Oops – I should add that I left out the nutmeg – I think of sweets when I think of nutmeg.

    And while I am at it, I made one other change to the recipe besides substituting milk for cream, I used parmesan instead of romano. Definitely don’t skip the cheese on top!

    Ok,now I am done!

  10. Garden Gal says:

    Just made the streusel-topped pumpkin pie – YUM. Hubbs, who isn't a pumpkin pie fan because he thinks it's lacks flavor (huh??) LOVES it. I thought it would be too sweet with the brown sugar topping, but it's a perfect blend & very very tasty!

    Thx for sharing!

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