With a crumbly brown sugar pecan topping baked over a creamy pumpkin filling, this Pecan Streusel Pumpkin Pie was made for lovers of pecan and pumpkin pie. Offering the best of both worlds, this dessert is perfect for anyone who can’t decide between the beloved favorites!
Pumpkin Pie when topped with a toasty and nutty streusel adds the perfect chewy and crunchy texture to the creamy and custardy pumpkin filling found inside each slice.
This ultimate dessert mash up of two beloved and classic pies, is perfect for Thanksgiving and holiday dessert tables everywhere.
With a new twist on these two classics, this pie is the perfect balance between pumpkin and pecan pies. Easy to make, Pecan Streusel Pumpkin pie is perfect for the holidays and guaranteed to stand out next to all the other pies and dessert offerings.
But if you are looking for other pies and desserts to round out that dessert table then you’ve got to give these fan favorites a try. Dutch Apple Crumb Pie, No Bake Oreo Cheesecake, or Double Berry Custard Pie are all winners in our books!
Traditional pumpkin pie, in my opinion is fairly texture-less and boring. I especially have issues with the daft and squishy cold texture of traditional pumpkin pie. I know, I know I’m in the minority here. So I was skeptical of this pie at first.
But to be honest, this is the first pumpkin pie I’ve ever gone back for seconds of. The graham cracker pie crust while easier, also adds extra texture. And then you add on the pecan topping and you are able to achieve the perfect heavenly balance of texture and flavor.
All things considered, my pumpkin pie loving husband even said it’s the best pumpkin pie he’s ever eaten. So here is what you are going to need to make this delicious treat.
- Pumpkin Puree - (Be sure to grab a can of 100% pure pumpkin for this filling. You do not want to make the mistake of grabbing a can of pumpkin pie filling.)
- Sweetened Condensed Milk
- Ground Cloves
- Graham Cracker Pie Crust
- Brown Sugar
- Chopped Pecans
🍳 Step-by-Step Instructions
Let's start by firstly pre-heating the oven to 425°F. Then in a large bowl combine your pumpkin, sweetened condensed milk, egg, salt and spices. Using a hand mixer blend the mixture together until smooth.
Secondly we want to pour our pumpkin filling mixture into the prepared pie crust. Next place the pie in the oven and allow to bake for 15 minutes. Straightaway after your timer goes off remove the pie from the oven and turn down the oven temperature to 350°F.
Doing this gives your pie a chance to partially bake before adding the streusel topping. This allows your pie to create a partially baked layer on the top of the pie which will then help support the pecan streusel and prevent it from sinking into the pie when added to the top.
Although this step may seem tedious we promise it is worth it as it will help to keep your pumpkin and pecan layers separated and distinct.
In a second bowl let us prepare the streusel topping by adding the brown sugar, flour and cinnamon in a bowl. Once mixed, carefully cut in the butter till your streusel becomes crumbly. Then add in your pecans, mixing the streusel and nuts together.
Sprinkle your pecan streusel evenly across the top of your pie. Afterwards return the pie to the oven heated to 350°F and bake for 40 minutes or until the pie is set.
Once you have pulled your pie from the oven allow it to cool. It should take about an hour for it to reach room temperature and then you can place it in the fridge to finish chilling.
Finally serve your pie chilled or at room temperature and enjoy!
This is another fantastic recipe for making in advance! Which means it is the perfect time saver for the holidays. Make this pie up to two days in advance and store covered in the fridge for serving later. You can even double the recipe and freeze one pie if you’d like!
Can I make my own pie crust?
You totally can. I like to use a graham cracker crust when making this Pecan Streusel Pumpkin Pie because it keeps things easy, but you can definitely choose to make your own crust if you prefer. You’ll just want to be sure to use a 9 inch pie pan and get your pie crust par baked before adding any filling.
Can you freeze pumpkin pie?
This is a great dessert recipe for freezing and pulling out later. If I know I am going to be freezing my pie I prefer to use a disposable pie tin. Assemble and bake your pie as normal. Then allow your Pecan Streusel Pumpkin pie to completely cool before wrapping in a layer of plastic wrap and then a layer of foil.
Place your covered pie in the freezer and store for up to 2 months. When ready to serve just pull from the freezer and allow it to thaw on the counter before serving.
Do you have to refrigerate pumpkin pie?
Homemade pumpkin pie does need to be refrigerated to keep it fresh and tasting it's best. Because your homemade pie lacks the preservatives of your traditional store bought pies it does need to be kept in the fridge when not serving.
- graham cracker crust (9 inch)
- 15 ounce can pumpkin puree
- 1 can sweetened condensed milk
- 1 egg
- ¾ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¼ cup brown sugar
- 2 tablespoons flour
- ¾ teaspoon cinnamon
- 2 tablespoons butter, softened
- ¾ cup chopped pecans
- Pre-heat the oven to 425° F.
- In a large bowl combine your pumpkin, sweetened condensed milk, egg, salt and spices. Mix well until fully combined.
- Pour pumpkin mixture into pie crust and allow to bake for 15 minutes.
- Remove the pie from the oven and set aside. Turn the oven down to 350° F.
- In a small bowl combine your brown sugar, flour and cinnamon. Stir to mix. Carefully cut in your softened butter until the topping mixture appears crumbly.
- Add in the pecans to your sugar mixture and stir to combine.
- Sprinkle the pecan topping over the whole pie and place pan back into the oven to bake for to finish baking.
- Bake pie for for an additional 40 minutes.
- Remove pie from the oven and allow your pie to cool slightly before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 33mgSodium: 282mgCarbohydrates: 31gFiber: 3gSugar: 14gProtein: 4g