Ingredients for Pumpkin Pie With Walnut Oat Streusel Topping
- Brown Sugar
- 1/2 cup rolled oats
- Walnuts
- Flour
- Butter
- Cinnamon
- Nutmeg
- Sugar
- 1/4 teaspoon salt
- Ginger
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large eggs
- Unbaked Pie Shells
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How to Make Pumpkin Pie With Walnut Oat Streusel Topping
- Preheat oven to 375°F (190°C).
- **Make the Streusel Topping:**
- In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup chopped walnuts, 1/4 cup packed light brown sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces.
- Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- **Make the Pumpkin Filling:**
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt.
- Pour the pumpkin mixture into your unbaked 10-inch deep-dish pie crust.
- Sprinkle the prepared streusel topping evenly over the pumpkin filling.
- Place the pie on the bottom oven rack and bake for 35-40 minutes, or until the center is just set (it should barely jiggle when the pan is gently shaken).
- Let the pie cool completely on a wire rack for at least 2 hours before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
214g
Fat
57g
Carbs
29g