Pecan Streusel Pumpkin Pie

The perfect pumpkin pie topped with a crunchy, sweet pecan streusel! A must-make for the holidays!

The perfect pumpkin pie topped with a crunchy, sweet pecan streusel! A must-make for the holidays! | LoveGrowsWild.com

I saw one of those posts on Facebook the other day that said, “Only 8 more weekends until Christmas!” Holy moly, you guys… where has this year gone? 8 more weekends till Christmas means only 4 more weekends until Thanksgiving, so I think it’s about time to start busting out some holiday recipes, don’t you? Good… I’m so glad you agree!

I’ve used the same recipe for pumpkin pie for as long as I can remember, and I would imagine 99% of the population probably does too. Why fix what isn’t broken, right? But what if we made a pumpkin pie with a sweet, crunchy streusel topping… toasted pecans, warm cinnamon, butter and brown sugar… now THAT I can do! A typical pumpkin pie is delicious, but when you add a crunchy, nutty, sugary-sweet topping to a smooth, creamy, luscious pie filling, the results are just downright magical. Imagine putting a slice of pecan pie on top of a slice of pumpkin pie… are you drooling yet, my friends?

This pie is definitely going to be on my table for the holidays, and I hope it will be on yours too… enjoy, guys!

xoxo Liz

The perfect pumpkin pie topped with a crunchy, sweet pecan streusel! A must-make for the holidays! | LoveGrowsWild.com

The perfect pumpkin pie topped with a crunchy, sweet pecan streusel! A must-make for the holidays! | LoveGrowsWild.com

The perfect pumpkin pie topped with a crunchy, sweet pecan streusel! A must-make for the holidays! | LoveGrowsWild.com

The perfect pumpkin pie topped with a crunchy, sweet pecan streusel! A must-make for the holidays! | LoveGrowsWild.com

The perfect pumpkin pie topped with a crunchy, sweet pecan streusel! A must-make for the holidays! | LoveGrowsWild.com

The perfect pumpkin pie topped with a crunchy, sweet pecan streusel! A must-make for the holidays! | LoveGrowsWild.com

Pecan Streusel Pumpkin Pie
 
The perfect pumpkin pie topped with a crunchy, sweet pecan streusel! A must-make for the holidays!
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • For the filling:
  • 1 - 15 ounce can pumpkin puree
  • 1 - 12 ounce can evaporated milk
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

  • For the topping:
  • ¼ cup brown sugar, packed
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup pecans, chopped

  • 1 refrigerated pie crust or homemade
  • whipped cream, for garnish
Instructions
  1. Heat the oven to 425ºF. Place the pie crust in a 9" deep dish pie plate and crimp the crust edges, if desired. Prick the bottom of the dough with a fork and set aside.
  2. For the filling: In a large bowl, mix together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, nutmeg and salt until completely combined. Pour the mixture into the prepared pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and bake the pie another 30 minutes. While the pie bakes, prepare the topping (see below). Sprinkle the topping evenly over the pie and bake for another 15 minutes, until a knife inserted into the center of the pie comes out clean. Cool the pie at room temperature on a wire rack for 2 hours, then chill for another 2 hours before serving. Store the pie in the refrigerator for up to 3 days.
  3. For the topping: Add the brown sugar, flour and cinnamon to a food processor and pulse to combine. Add the butter and pulse again until small crumbs of butter are evenly distributed throughout the mixture. Then add the pecans and pulse once or twice more to combine.
Notes
- If you do not have a food processor to make the streusel topping, here's an easy tip: Place the butter in the freezer for about a half hour. Then add the brown sugar, flour and cinnamon to a large bowl and stir to combine. Grate the frozen butter over the bowl, add the pecans, and stir to combine.

– adapted from Pillsbury


More holiday recipes to try:

Slow Cooker Butter and Herb Turkey Breast

Slow Cooker Butter and Herb Turkey Breast

Roasted Fall Vegetable Recipe

Roasted Fall Vegetables

Best Green Bean Casserole with Fresh Mushrooms and Crispy Onion Strings

Green Bean Casserole

These Apple Pie Bars are the perfect handheld dessert and SO delicious! Made with fresh apples and topped with a sweet vanilla glaze! | LoveGrowsWild.com

Apple Pie Bars

Pecan Pie Muffins

Pecan Pie Muffins

The BEST recipe I've ever found for Sugar Cookie Cut-outs!

Perfect Sugar Cookie Cut-outs

Apple and Pear White Sangria | LoveGrowsWild.com

Apple and Pear White Sangria


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Comments

  1. Hi Liz! I love your blog and am so excited about your book. It’s a little frustrating though, because I’ve noticed that your blog is sooo slow to load and even leaving this comment is taking foever! At first, I thought it was just my computer being slow, but yours is the only blog that I’ve noticed this issue on. Not sure why this is, but wonder if other people notice it too? Hugs, Kell

  2. I absolutely LOVE pumpkin pie and this is such a great twist on the classic. Thanks for sharing, pinned and hopefully trying! 🙂

  3. What a fabulous idea! Sounds delicious and I love your photographs!

  4. Hi Liz, this pie looks seriously outstanding! I love a pumpkin pie but the pecans just take it up a whole notch. Pinned and shared! 🙂 Happy fall!

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