Recipe: Maple Pumpkin Pie with Streusel Topping

(Image credit: Christine Gallary)

I’m not usually much of a dessert person, but for some reason, I’ll never turn down a slice of pumpkin pie. It’s probably because I love buttery crust and custard, and lucky for me, pumpkin pie has both. I decided to up the ante this year and throw an oatmeal streusel topping on top of the pie. You only have Thanksgiving dinner once a year, so why not?

(Image credit: Christine Gallary)

Making pie crust seems intimidating to a lot of people, with all the advice to keep things cold and not overwork the dough, not to mention rolling it out and transferring it to the pie dish. This press-in crust, with no need for a mixer or rolling pin, is as easy as it gets. It yields a crust that’s more like a tart crust than a flaky pie crust, but no one I’ve served this to has ever complained.

The filling is a traditional pumpkin pie filling — with all the familiar players of cinnamon, ginger, and nutmeg — but instead of using a can of sweetened condensed milk, I use maple syrup to sweeten the pie, and it adds a really nice flavor. The easy streusel topping has oats, butter, brown sugar, and spices, and would work with a handful of nuts to your liking.

While there are three separate components to this pie, each one really only takes a few minutes to come together. What you’re left with is an impressive pie that I confess to eating cold for breakfast. It has oats in it, so it’s breakfast, right?

Maple Pumpkin Pie with Streusel Topping

Makes 1 (9 1/2- to 10-inch) deep-dish pie

For the press-in crust:
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1/4 teaspoon fine salt
1 1/3 cups all-purpose flour, plus more as needed

For the filling:
1 (15-ounce) can pumpkin purée (not pie mix), or 2 cups homemade pumpkin purée
1 cup heavy cream
1 cup maple syrup
2 large eggs
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon fine salt

For the streusel:
1/3 cup packed dark brown sugar
1/4 cup all-purpose flour
1/4 cup uncooked rolled oats (not instant)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon fine salt
3 tablespoons cold unsalted butter, cut into small pieces

For the press-in crust:
Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms.

Sprinkle the dough in small clumps over the bottom of a 9 1/2- to 10-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking).

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

Meanwhile, arrange an oven rack in the lower third of the oven. Place a baking sheet on the rack and heat the oven to 375°F. Make the filling.

For the filling and baking:
Place all of the filling ingredients in a large bowl and whisk until smooth and combined. Set aside until the crust is chilled.

When the crust is ready, pour the filling into it. Place the pie on the hot baking sheet and bake until the outer 2 inches of the pie are set, about 50 minutes. Meanwhile, make the streusel.

For the streusel:
Whisk everything except the butter in a medium bowl until evenly combined. Add the butter and, using your fingers, squeeze the flour mixture and butter together until they form moist clumps and all of the flour is totally incorporated into the butter. (Make sure there are no dusty bits at the bottom of the bowl.) Cover and place in the refrigerator.

After the pie has baked for 50 minutes, remove it from the oven and sprinkle evenly with the streusel topping, breaking up any large clumps with your fingers as you sprinkle.

Return to the oven and bake until the streusel lightly browns and the filling is set, but still jiggles slightly in the center, about 25 minutes more. Remove from the oven to a wire rack and let cool completely before serving.

Recipe Notes

Pie plates: There’s a lot of filling in this pie, so make sure you are using a deep-dish pie plate.

Make ahead: The press-in crust (already pressed into the pie pan) and streusel can be made a day or two ahead and kept in the refrigerator.

Storage: Store any leftovers in the refrigerator for up to 4 days.