Pumpkin Pie with Pepita Streusel Topping (2024)

For the pie crust: (Use any one of these- you only need one crust)

• ▢ 1 9-inch homemade all-butter pie crust or store-bought 9-inch deep-dish pie crust
• ▢ 1 9-inch sourdough discard pie crust

Pepita streusel:

• ▢ 102 g all-purpose flour
• ▢ ¼ tsp ground cinnamon
• ▢ 50 g light brown sugar
• ▢ ¼ tsp kosher salt
• ▢ ½ tsp vanilla extract
• ▢ 78 g unsalted butter cold, diced
• ▢ 50 g pepita seeds

Pumpkin filling:

• ▢ 150 g eggs from 3 large eggs, beaten
• ▢ 240 g heavy cream
• ▢ 120 g full-fat sour cream or use whole milk plain Greek yogurt
• ▢ 133 g light brown sugar
• ▢ ½ tsp salt
• ▢ ½ tsp ground ginger
• ▢ ½ tsp ground cinnamon
• ▢ 2 Tbsp maple syrup
• ▢ 2 tsp vanilla extract
• ▢ 425 g pumpkin puree NOT pumpkin pie filling

Blind bake the pie crust: (can be prepared the day or several days before)

• If you plan to make all-butter pie crust from scratch, you can use this my favorite all-butter pie crust recipe.

• Follow the instruction in the recipe to partially bake the pie crust and let it cool down completely before using. You can do this the day before. Once the pie crust have cooled down completely, cover with a cling wrap and it can be kept at room temperature until the next day

• If you plan to use store-bought, get the one for deep-dish 9-inch pie crust. Follow the instruction for full-baked pie crust and let it cool down completely before using

Prepare the pepita streusel: (can be prepared the day or several days before)

• Combine all-purpose flour,ground cinnamon, light brown sugar, and salt in a mixing bowl. Add the cold diced butter pieces and vanilla extract.

  

• Rub the flour mixture against the butter pieces until you no longer see the butter. You will have moist uneven sizes of clumps. Add the pepita seeds and toss around to roughly combined

  

• Transfer the streusel and store in an air-tight container in the fridge for a minimum of 1 hour and up to 2 weeks or in the freezer for up to 2 months. I recommend chilling the streusel for at least 1 hour in the fridge or 30 minutes in the freezer if you are pressing for time. It hardened after you chilled it. You can just break large clumps into smaller clumps when you are ready to use it

  

Prepare the filling:

• Preheat your oven to 400 F (230 C) for conventional oven, 430 F (220 C) for convection oven. Position the rack at the lowest level

• Line a large baking pan with parchment paper

• Whisk heavy cream, sour cream, brown sugar, salt, ground ginger, ground cinnamon, maple syrup, vanilla extract until well-combined. Add beaten eggs and whisk again until combined.

  

• Add the pumpkin puree and whisk again until combined. Add the pumpkin puree and whisk again until combined.

  

• Make sure it is smooth and without any lumps

  

Assembling the pie:

• Place the partially-baked pie crust on a baking sheet lined with parchment paper. Pour the filling onto the pie crust. You may have a tiny bit of leftover of the filling, you may not. Just fill it up until it reaches the rim

  

Bake the pie:

• Place the baking pan in the middle rack and bake for 30 minutes. Slide the baking pan out from the oven. Break any large clumps of streusel with your fingers and gently sprinkle the streusel and pepita mixture evenly across the surface of the pumpkin filling

• Return the baking pan to the oven. Bake for another 10-15 minutes or until the edges are puffed and the center just set. A very slight jiggle at the center is fine. The pie continues to firm up as it cools down

Cool down:

• Let the pie cool down completely for 4-6 hours before serving. The pie can be kept at room temperature for up to 8 hours

  

Serving:

• The pie can be served room temperature, warm, or chilled

  See Also

  Cozy Pumpkin Spice Pumpkin Seed Milk (Dairy-Free Fall Favorite) - Biting at the BitsJamie Oliver Roasted Pumpkin SeedsPumpkin Soup: Creamy and Warmly Spiced - The Blind Kitchen15 Delicious Low-Calorie Spiced Pumpkin Seed Recipes Under 250 Calories

Nutrition Facts

Pumpkin Pie with Pepita Streusel Topping

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.