Pumpkin Pie with Pepita Streusel Topping

Course: Dessert

Cuisine: American

Prep Time: 40

Cook Time: 1

Chill the dough: 1

Total Time: 2 40

Servings: servings (9-inch round pie)

Calories: 568kcal

Author: Marvellina

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.

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US Customary - Metric

Equipment

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