With just pumpkin puree, sweetened condensed milk, an egg, spices, and a nutty streusel top, this pumpkin pie comes together quickly and easily for one of the best fall desserts ever, perfect for Thanksgiving and harvest parties.
One of our favorite Homemade Pies, this pumpkin pie with sweetened condensed milk is perfect on a pie buffet with Lemon Meringue Pie from Scratch and Homemade Chocolate Cream Pie.
This recipe is by far the holiday family favorite at our house. Gramma Marilyn made it for our Thanksgiving Dinner back in 1998, and it is a regular on our table every year without fail. Without. fail.
Previously, I had never been a fan of pumpkin pie. Too slimy. But, this pie has a graham cracker crust and a crunchy, sweet, nutty top, which offset the smooth custard and make for a great combination.
Ingredients for this pumpkin streusel pie
- Graham cracker crust – You can buy a store-bought crust, or make a Homemade Graham Cracker Crust
- Pumpkin puree – Be sure to get 100% puree and not the pie filling which has added ingredients and sweetener.
- Sweetened condensed milk – This is what helps sweeten and thicken the pie.
- Egg – Just one large egg!
- Spices – Of course, you always need some spices for a pumpkin pie! I added a combination of cinnamon, ginger, and nutmeg.
- Salt – A little salt always helps to balance out all that sweetness.
- Brown sugar – I use brown sugar in the streusel. It adds a wonderful caramel, sweet note!
- Butter – You want this cold and cut into cubes and work this into your streusel to create crumbs.
- Flour – Just regular all-purpose flour to mix into the streusel.
- Nuts- I like adding some crunch to my streusel and added in some nuts! But you can always leave these out if there’s a nut allergy.
- Whipped cream (for serving) – Of course no pie would be complete with some Homemade Whipped Cream.
How to make this pumpkin streusel pie
Prep and preheat. Preheat the oven to 425°. Place the pie crust (in its pan) on a baking sheet to catch any drips.
Make the pie filling. In a large mixing bowl, beat the pumpkin, sweetened condensed milk, egg, ¾ teaspoon cinnamon, ginger, nutmeg, and salt. Pour into the graham cracker pie crust. Bake 15 minutes.
Make the streusel. Meanwhile, combine the brown sugar, flour, and remaining ½ teaspoon cinnamon. Cut in the butter until crumbly. Stir in the nuts.
Add Streusel And Bake Longer. Remove the pie from the oven. Reduce the oven temperature to 350°. Sprinkle the streusel mixture over the pie.
Finish baking. Bake 40 minutes or until set. Cool and then chill in the refrigerator for several hours.
Can I make this pie ahead of time?
I like to make it the day ahead and then refrigerate it. But you could make the streusel ahead of time and freeze it a few months ahead of time.
How to serve this pie for the holidays:
We like to serve it with Homemade Whipped Cream. Or maybe try Maple Whipped Cream. Oh my! This is a Pumpkin Pie you can make all year long as far as I’m concerned.
Can I use a pastry crust instead?
You absolutely can. Here is my Easy Homemade Pie Crust recipe. The recipe makes 2 crusts, so you could either halve the recipe or freeze the second crust for another pie. I would recommend blind baking (basically baking it before you put the filling in so the crust doesn’t get soggy.
How I make this a good cheap eat:
The ingredients usually go on sale every fall and aside from the butter, they are all pantry stable, so you can stock up and always have what you need for a fantastic pie.
Streusel Topped Pumpkin Pie Recipe
- 1 graham cracker pie crust
- 1 15-ounce can pumpkin puree NOT pumpkin pie filling
- 1 14-ounce can sweetened, condensed milk
- 1 egg beaten
- 1 ¼ teaspoon ground cinnamon divided usage
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup brown sugar packed
- 2 tablespoon unbleached, all-purpose flour
- 2 tablespoon butter cold, cut into cubes
- ¾ cup chopped nuts
- 2 cup whipped cream for serving
- Preheat the oven to 425°. Place the pie crust (in its pan) on a baking sheet to catch any drips.
- In a large mixing bowl, beat the pumpkin, sweetened condensed milk, egg, ¾ teaspoon cinnamon, ginger, nutmeg, and salt. Pour into the graham cracker pie crust. Bake 15 minutes.
- Meanwhile, combine the brown sugar, flour, and remaining ½ teaspoon cinnamon. Cut in the butter until crumbly. Stir in the nuts.
- Remove the pie from the oven. Reduce the oven temperature to 350°. Sprinkle the streusel mixture over the pie.
- Bake 40 minutes or until set. Cool and then chill in the refrigerator for several hours.
- Serve the pie with whipped cream.
How can I make this without nuts? Looks amazing!
I know I emailed you last night about this, just want to include the answer for others with the same question. I omit the nuts when I make this for my daughter. We’ve found peanut- and walnut-safe almonds in the past and used those, but can’t find them this year.
I must tell you that this is the most delicious pumpkin pie I have ever eaten! I made it for Thanksgiving and it was a HUGE hit. My brother said it was the best pie he’s ever had. My uncle asked me at Christmas where the pie was haha. Great recipe! Thanks!
Yay! So glad to hear it.
Love this pie seriously have always received rave reviews anywhere I take it and if course when asked to bring it I say YES!! I mean I’m almost embarrassed by how easy it is versus the people eating it and carrying on about how fabulous it is..almost 🙂 And I’ve lost count of how many pumpkin pie naysayers I have converted with this pie. One thing that I find I usually have to do is cover the pie with foil for the first half of baking or it can get too dark. I’m so happy you had the recipe here I’ve been making this for 15 yrs. but my recipe is gone!! (probably stolen by my neighbors lol) Thanks!! (I have 2 in the oven right now!)
I was converted to pumpkin pie with this one, too.
I am making your pumpkin pie right now. I have a store bought graham cracker crust. Will I burn the crust if I bake it for 15 minutes. I only ask because the directions for the crust says to bake it for 5 minutes a 375.
If you bought a premade crust you don’t need to bake it again. Just add the filling and go from there.
OMG this is too funny? Last night I made a trial run of a pumpkin pie recipe made with condensed milk. Loved the texture of the filling, but thought it could benefit from a bit more spices and a graham cracker, rather than pastry crust. I didn’t want to have another trial run before Thanksgiving; I am coming home from an out of town event as I write this (hubby is driving) and I wanted to do some blog reading and pulled up this recipe!
I trust your recipes so. I’m using this one!
It is our very favorite pumpkin pie. So yummy! Honored that you trust me. 😉
How early can I make it in the week? Wednesday?
Yeah, I usually make it the day before. It is so easy that it’s really not a problem to make ahead. You could make the streusel far in advance and freeze it. That would take out a lot of steps when baking time comes.
Thanks for answering my earlier pie questions! Can I make pie a day ahead? Also, do I pre bake the Graham cracker pie crust?
I usually make it a day ahead. And yes, prebake the crust lightly.