Description
A delicious Pumpkin Streusel Pie that combines a creamy cheesecake layer with a spiced pumpkin filling and a crunchy streusel topping, perfect for fall.
Ingredients
Scale
- 1½ cups (150 g) graham cracker crumbs or crushed gingersnap cookies
- ¼ cup (50 g) brown sugar
- 6 tbsp (85 g) melted butter
- ½ tsp cinnamon
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 egg
- ½ tsp vanilla extract
- 1 cup (240 g) canned pumpkin puree
- ½ cup (120 ml) evaporated milk or heavy cream
- ⅓ cup (65 g) brown sugar
- 1 egg
- 1 tsp pumpkin pie spice (or ¾ tsp cinnamon, ¼ tsp nutmeg, pinch of cloves)
- Pinch of salt
- ½ cup (50 g) rolled oats
- ¼ cup (30 g) all-purpose flour
- ¼ cup (50 g) brown sugar
- ½ tsp cinnamon
- 3 tbsp (45 g) cold unsalted butter, cubed
Instructions
- Preheat your oven to 350°F (175°C).
- Mix crumbs, brown sugar, cinnamon, and melted butter until combined. Press evenly into the bottom of a 9-inch (23 cm) pie pan. Bake for 8 minutes, then let cool slightly.
- In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, beating until creamy. Spread evenly over the cooled crust.
- In another bowl, whisk together pumpkin puree, evaporated milk, brown sugar, egg, spices, and salt. Carefully pour this pumpkin mixture over the cheesecake layer.
- In a small bowl, combine oats, flour, brown sugar, and cinnamon. Cut in cold butter using a fork or your fingers until crumbly. Sprinkle the streusel evenly over the pumpkin layer.
- Bake for 40–45 minutes, until the center is set and the topping is golden brown. Allow to cool completely, then refrigerate for at least 3 hours before slicing.
Notes
- For a gluten-free option, use gluten-free graham crackers or gingersnap cookies.
- Make sure the cream cheese is softened for easy mixing.
- Let the pie cool completely before refrigerating to set properly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg