Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

This is one of the best combos I have found. Perfect for fall, and a bit of a change from the standard pumpkin pie. I usually use a graham cracker crust, but a gingersnap crust or even a regular deep dish crust would be fine--depends on your taste, and don't forget the whipped topping!

Ingredients Nutrition


  1. Mix all ingredients with a whisk til combined. Pour into pie shell and place carefully in preheated 350° oven. Bake for 55 minutes and add streusel topping. Bake an additional 15 minutes. Cool and serve with whipped topping, fresh whipped cream, or ice cream.
  2. Note: I use my food processor to make the topping. Just throw all ingredients for topping in processor bowl, and process till mealy. Don't even have to chop the nuts!
Most Helpful

Yummy! I used Basic Pie Crust I in a standard nine-inch pie plate and had enough filling left for a small casserole dish which I baked alongside the pie. The filling itself is quite good and I've enjoyed it for breakfast a couple of days this week. Recipe would be plenty for a deep dish 9-inch or a 10-inch pie with filling to spare. Not overly sweet, this pie is just a little different from regular pumpkin pie. I used Crock Pot Apple Butter and skipped the streusel topping though it does sound very good and I'd love to try it next time. Thanks for sharing your recipe!

LonghornMama November 25, 2006