Best 2 Walnut Streusel Pumpkin Pie Recipes

Walnut streusel pumpkin pie is a delightful and classic dessert that combines the flavors of pumpkin, spices, and walnuts in a flaky crust. This traditional fall treat is a favorite among many, and with so many variations out there, it can be hard to know which recipe to choose. In this article, we'll provide you with some tips and tricks for finding the best walnut streusel pumpkin pie recipe for your needs, whether you're looking for a classic recipe that has been passed down for generations or a more modern take on this timeless dessert.

Here are our top 2 tried and tested recipes!

WALNUT-STREUSEL PUMPKIN PIE

Walnut-Streusel Pumpkin Pie image

I'm a fan of streusel topping, cream cheese desserts and pumpkin pie, so I combined them in one beautiful recipe. - Deborah Paulson, Deer Park, Washington

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 10 servings.

Number Of Ingredients 24

Ingredients

Dough for single-crust pie
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1/2 cup sugar
1/2 cup packed dark brown sugar
2 large eggs
1 tablespoon all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
CREAM CHEESE FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
TOPPING:
1/4 cup old-fashioned oats
1/4 cup packed dark brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons cold butter, cubed
1/4 cup chopped walnuts

Steps:

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat pumpkin, milk, sugars, eggs, flour, salt and spices until blended; transfer to crust. In another bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon evenly over pumpkin layer., In a small bowl, combine the first 5 topping ingredients; cut in butter until crumbly. Stir in walnuts; sprinkle over filling. Cover edge with foil to prevent overbrowning. , Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 50-60 minutes longer. Remove foil. Cool on a wire rack. Serve within 2 hours or refrigerate, covered, until cold.

Nutrition Facts :

PUMPKIN PIE WITH SPICED WALNUT STREUSEL

Pumpkin Pie with Spiced Walnut Streusel image

Categories Nut Dessert Bake Thanksgiving Walnut Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 17

Ingredients

1 Butter Pie Crust Dough disk
Streusel
1/3 cup all purpose flour
1/4 cup (packed) golden brown sugar
1 tablespoon minced crystallized ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons (1/4 stick) chilled unsalted butter, cut into cubes
1/3 cup walnuts, coarsely chopped
Pumpkin filling
1 15-ounce can pure pumpkin
1 cup sugar
1/2 cup (packed) golden brown sugar
3 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
Sweetened whipped cream

Steps:

Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch deep-dish glass pie dish. Trim overhang to 1/2 inch. Fold overhang under; crimp edges decoratively. Refrigerate 1 hour.
Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until edges begin to brown and crust is set, about 17 minutes. Remove foil and beans. Bake until golden brown, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer to rack. Maintain oven temperature.
For streusel:
Mix flour, sugar, ginger, cinnamon, and nutmeg in medium bowl. Add butter; rub in with fingertips until coarse meal forms. Stir in nuts.
For pumpkin filling:
Whisk pumpkin, 1 cup sugar, and 1/2 cup brown sugar in medium bowl. Whisk in eggs 1 at a time. Whisk in melted butter and vanilla. Pour into prepared crust.
Sprinkle streusel over filling. Bake pie until streusel is golden and filling is set, about 45 minutes. Cool on rack at least 2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Serve with sweetened whipped cream.

Tips:

Use fresh pumpkin puree for the best flavor. Canned pumpkin puree can also be used, but it may not be as flavorful.
Make sure the butter is cold when you add it to the crust. This will help to prevent the crust from becoming too crumbly.
Work the dough quickly when making the crust. Overworking the dough will make it tough.
Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
Preheat the oven before baking the pie. This will help to ensure that the pie cooks evenly.
Bake the pie until the crust is golden brown and the filling is set. A toothpick inserted into the center of the pie should come out clean.
Let the pie cool completely before serving. This will help to prevent the filling from running out.

Conclusion:

Walnut streusel pumpkin pie is a classic fall dessert that is both delicious and easy to make. With a flaky crust, creamy pumpkin filling, and crunchy walnut streusel topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a festive and flavorful dessert, give this walnut streusel pumpkin pie a try.