Pumpkin Streusel

By on November 11, 2011

By Jennifer Cote, Chef at The New Deli , Pinole, CA–

It seems to come as a package deal with the approaching holidays: Planning menus, arranging dates, organizing parties. One thing I don’t want in that package: A stress-induced frenzy from biting off more than I can chew! So I keep notes of all the best time-saving recipes; when I’m in a pinch, I’ll resort to those.

I’m fairly compelled to make pecan pie on Thanksgiving—there’s no way to deny those family members who have it on their “favorites” list, especially when they are six-year-old grandsons! I’ll be rolling out the pie crust for that, no doubt. But if a few extra potluck events come up, or other holiday gatherings, I might just pull out the Pumpkin Streusel recipe. It whips up quite easily, leaving me more time for other holiday activities.

fall scents for your home

Whatever you happen to serve, I hope your Thanksgiving is special, and your November warm and cozy. With the shorter days, it’s a great time to slow down a bit and steel up some energy. If it’s hard to slow down, just pull out a recipe like the one below, and ease up on the schedule!

Pumpkin Streusel

Various forms of this recipe exist; one version is known as Pumpkin Upside Down Pie, as the “crust” is on top. (That eliminates the challenge of rolling out pie crust.) To reduce use of processed foods, this recipe calls for a “homemade box cake” mix (although those ingredients have an asterisk, and can be replaced with box mix if desired). Makes 2- 9″ pie dishes (or one rectangle); 12-15 servings.


  • 29 oz. can (3 1/2 c.) Pumpkin
  • 1- 13 oz. can evaporated milk
  • 1 1/2 c. sugar
  • 4 eggs
  • 1 tsp. ginger
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 c. flour*
  • 3/4 c. sugar*
  • 1/4 c. non-fat dry milk*
  • 1/2 TBS. baking powder*
  • 1/2 tsp. salt*
  • 2 c. chopped nuts (pecans or walnuts)
  • 3/4 c. butter (1 1/2 sticks), melted
  • 1/2 TBS. vanilla

Mix and pour into 2 9″ pie dishes, or one 13×9″ pan: 29 oz. can (3 1/2 c.) Pumpkin, 1- 13 oz. can evaporated milk, 1 1/2 c. sugar, 4 eggs, 1 tsp. ginger, 1/2 tsp. nutmeg, 2 tsp. cinnamon, 1 tsp. salt

In separate bowl, mix: 1 c. flour*, 3/4 c. sugar*, 1/4 c. non-fat dry milk*, 1/2 TBS. baking powder*, 1/2 tsp. salt*

Mix the dry ingredients and sprinkle over pumpkin; top with: 2 c. chopped pecans

Drizzle on top: 3/4 c. butter (1 1/2 sticks), melted, 1/2 TBS. vanilla

Bake at 325 for 55-60 min, until well-browned. Chill 4 hours or overnight. Serve with whipped cream; caramel sauce optional.

* Or substitute: Half of 18.25 oz. box yellow cake mix for the dry ingredients marked with an asterisk


Jennifer Cote and husband Tom established The New Deli back in 1985, raising two kids in the process. Growing their business led to discoveries on how to cook healthy food quickly and efficiently; Jennifer has also published a cookbook/devotional entitled “From the Land of Milk and Honey”. Find recipes and learn about Jen’s shortcuts and cooking with whole foods at http://thenewdeli.com/.

About Jennifer Cote

Jennifer's love of cooking with natural ingredients is inspired by the organic garden she's cultivated for over 25 years. A cutting garden provides flowers for The New Deli Cafe, an herb garden lends herbs for culinary creations, and twenty-some fruit and nut trees are scattered throughout her fairly urban back yard. New Deli compost keeps the garden flourishing, as Jen and her family carry on the family business, established in 1985. A blessed grandmother, mother, and wife, Jen gets much joy from sharing recipes (and perhaps an occasional basket of figs or platter of home-baked goodies).

Leave a Reply

Your email address will not be published.

Pumpkin Streusel