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This pumpkin pie with a pepita streusel topping brings an exciting twist to the classic dessert. The smooth, spiced pumpkin filling pairs beautifully with the crunchy, nutty pepita streusel, adding depth in both texture and flavor.
Why we love this recipe
The first time I made this pumpkin pie with pepitas (pumpkin seeds) streusel topping, my two kids immediately approved of it! I know there are millions of pumpkin pie recipes out there, and I’m sure everyone has their favorite. This is ours!!!
1. Traditional yet playful
This pie feels both traditional and fresh, bringing something unexpected to the table that’s still deeply comforting but with a playful satisfying crunch
2. Layers of texture
The smooth, spiced pumpkin filling is balanced by the sweet, nutty crunch of the pepita streusel, creating layers of texture in every bite. The pepita topping introduces an earthy, toasty element that pairs perfectly with the warm spices in the filling, adding a delicious complexity to each forkful.
3. No soggy crust
The partially baked crust ensures every slice has a crisp, buttery base that supports the creamy, custard-like filling without becoming soggy.
Pumpkin Pie with Pepita Streusel Topping
Ingredients
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
Instructions
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
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Partially Bake the Crust
Pre-baking or blind-baking the crust helps prevent sogginess and ensures a crisp texture.
2. Use Cold Butter for the Streusel
Cold butter is key to achieving a crumbly texture in the streusel. Work quickly to avoid warming the butter too much, as this will help form clumps that create the perfect crunchy topping. I also highly recommend chilling it for at least 1 hour before using as they hold the shape better
3. Monitor the Baking Time
Pumpkin pie filling should have a slight jiggle in the center when it’s done. Overbaking can cause the filling to crack, so keep an eye on it during the last few minutes of baking.
Variations
1. Pepita Seeds
If you can’t find pepita seeds, chopped pecans, hazelnuts, pistachio, or walnuts make excellent substitutes and add a similar crunch.
2. Spices
Adjust the spices to your preference, or use a pre-mixed pumpkin pie spice blend to simplify the recipe.
Storage Tips
1. Leftovers
Cover and refrigerate any leftover pie for up to 4 days. The streusel may soften slightly, but you can revive some of the crunch by warming slices in a 350°F oven for 5–10 minutes.
2. Freezing
To freeze, wrap slices in plastic wrap and then in aluminum foil, storing in an airtight container or freezer bag, for up to 1 month. Thaw in the refrigerator overnight before serving.
This pumpkin pie with pepita streusel is perfect for the holiday table and brings together comforting spices, creamy filling, and a nutty crunch for a dessert that’s sure to impress!
