Pumpkin Pecan Streusel Pie


  • 1 batch pie crust or store bought pie crust
  • 4 ounces cream cheese very soft
  • 1 cup pumpkin pie
  • 1/3 granulated sugar
  • 1 large egg and 1 large egg white
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/8 ground all spice
  • 1/8 ginger
  • pinch salt
  • 1 tsp. vanilla
  • For the topping:
  • 1/2 cup quick cooking oats
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar packed
  • 3 tbsp. butter melted
  • 3 tbsp. flour


  1. Preheat oven to 350 degrees.
  2. Line a pie pan with your crust and flute the edges as desired.
  3. In a stand mixer, beat your cream cheese using the whisk attachment until extremely smooth and fluffy. You really need to mix this in order to prevent chunking of the cream cheese once the pumpkin is added. Add the pumpkin and sugar and beat for about 1 minute to combine. Add in the spices and vanilla and beat a few times to combine. Finally, add the egg and egg white and beat for another minute.
  4. Pour filling over the pie crust.
  5. To make the topping, combine all the ingredients and mix to combine. Put topping over the pie filling. I recommend covering the pie's edges with a pie guard.
  6.  Bake in your preheat oven for 35-45 minutes, or until a toothpick placed in the middle comes out clean. If your streusel is browning too quickly, cover with foil while baking.
  7. Let cool and serve at room temperature. Enjoy!