Pumpkin Pecan Pie is easy to make—no mixers needed—and topped with a sugary pecan streusel. Optional maple whipped topping takes it over the top!
Best Pumpkin Pecan Pie
This Pumpkin Pecan Pie is a fun Thanksgiving dessert everyone will love! If you can’t decide between pumpkin or pecan pie, or want something different, this is it.
The pumpkin filling is smooth and creamy, topped with a crunchy, sweet pecan streusel. It might sound like a lot, but it’s simple to make! Start with a basic crust, mix the filling with a whisk, and finish with the most delicious streusel.
Top it off with optional two-ingredient whipped cream—just heavy cream and maple syrup—for the perfect finish!
Ingredients
- Crust: Chill ingredients for a flaky crust—or use store-bought in a pinch!
- Pumpkin: Grab pure pumpkin puree not pumpkin pie filling.
- Eggs: Thickens the filling and create a custard-like texture.
- Sweetened condensed milk: Sweetens and adds creaminess.
- Spices: Feel free to scale any of these up or down to personal preferences.
- Vanilla extract: Enhances the pumpkin pecan pie’s flavor.
- Pecans: Chop finely for even distribution in the streusel.
- Brown sugar: Lightly pack the brown sugar for accurate measurement.
- Flour: Use a small amount to keep the streusel crumbly, not doughy.
- Butter: Binds the streusel and adds richness.
- Optional Maple Whipped Cream: Combine heavy cream and maple syrup for a creamy, sweet finish.
How To Make Pumpkin Pecan Pie
- Crust: Mix flour, salt, and sugar. Cut in butter and shortening. Add water until dough holds together. Chill.
- Shape Crust: Roll out dough, place in a pie pan, and crimp edges.
- Egg Wash: Brush with egg and milk.
- Filling: Stir together pumpkin, eggs, condensed milk, spices, and vanilla. Pour into crust.
- Bake: Bake at 425°F for 15 min, then lower to 350°F and bake 25–30 mins.
- Topping: Mix pecans, sugar, flour, cinnamon, and butter. Spread over pie and bake.
- Cool & Serve: Let cool completely and top with maple whipped cream if you like.
How To Pre-Make Pumpkin Pecan Pie
The holidays can get busy, so it’s a lifesaver to have a dessert you can make ahead!
Follow the recipe to bake the pie, let it cool completely, then cover tightly and refrigerate (without maple whipped cream).
The pie sets beautifully and tastes even better the next day. Top with maple whipped cream just before serving!
Tips For Success
- Keep Dough Cold: Use cold crust ingredients and chill the dough before rolling for a flaky crust.
- Roll Easily: Roll the dough between plastic wrap to stop sticking and make cleanup easier.
- Mix Filling Gently: Stir the filling until just combined. Too much air can cause cracks while baking.
- Check for Doneness: The pie is ready when the edges are firm, and the middle jiggles a little—it sets as it cools.
- Let It Cool: Cool pumpkin pecan pie completely before refrigerating so it sets well.
Storage
Leftovers?
Cover the pumpkin pecan pie tightly with plastic wrap or foil and store in the refrigerator for up to 3 days.
To freeze, wrap the pie in plastic wrap, then foil, and freeze for up to 1 month. Thaw in the refrigerator overnight and add whipped cream before serving.
More Pumpkin Desserts
- Pumpkin Toffee Cheesecake Ball no-bake treat
- Pumpkin Chocolate Chip Cookies soft and chewy
- Frozen Pumpkin Cheesecake featured on Good Morning America
- Pumpkin Cheesecake Bars with a graham cracker crust
- Pumpkin Bread readers favorite
Pecan Streusel Pumpkin Pie
This Pumpkin Streusel Pie is the perfect mix of classic fall flavors and buttery, flaky goodness. With a homemade crust, a rich pumpkin filling, and a crunchy pecan streusel topping, it’s everything you want in an autumn dessert.
Equipment
- Pie pan 9-inch
- Pastry cutter optional
- Plastic Wrap
Ingredients
Crust
- 1-1/2 cups flour
- 3/4 teaspoon salt
- 1/2 tablespoon granulated sugar
- 6 tablespoons unsalted butter cold
- 3 tablespoons shortening butter-flavored, cold
- 3 to 4 tablespoons ice cold water
- 1 large egg
- 1 tablespoon milk
Pumpkin Filling
- 1 (15-ounce) can pumpkin
- 4 large eggs divided, 1 whole egg and 3 yolks
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Streusel
- 3/4 cup Diamond of California pecans
- 1/3 cup brown sugar lightly packed
- 2 tablespoons flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
Optional Maple Whipped Cream
- 1 cup heavy whipping cream
- 3-1/2 tablespoons maple syrup
Instructions
Crust
- Toss together flour, salt, and sugar in a bowl. Dice cold butter into small pieces and add to bowl along with cold shortening.
- Cut butter and shortening into the flour with a pastry cutter or two knives until dough forms coarse crumbs.
- Very slowly, add in ice cold water, 1 tablespoon at a time, until dough can form into a ball.
- Stir mixture a few times with a wooden spoon and then spoon dough onto a large sheet of plastic wrap.
- Knead just a few times to get it into a ball and then wrap tightly in the plastic wrap. Chill for at least 30 minutes up to overnight.
Filling
- Preheat oven to 425℉.
- Whisk pumpkin with 1 large egg and 3 egg yolks. Once combined, whisk in sweetened condensed milk. Add cinnamon, ginger, salt, nutmeg, and vanilla extract. Whisk until combined.
- Roll out pie dough (I roll dough between two sheets of plastic wrap) and fit it into a 9-inch pie pan. Fold the edges up, then crimp those edges with your fingers.
- In a small bowl, whisk together egg and milk from Crust ingredients and brush lightly over edges of crust.
- Pour filling into pie crust. Tap a few times to release extra air.
- Put in oven and bake for 15 minutes. Then reduce heat to 350℉ and cook for another 25–30 minutes.
Streusel
- Meanwhile, chop pecans into small pieces. Toss pecans with brown sugar, flour, and cinnamon.
- Finely dice cold butter, then using a pastry cutter (or your hands), cut it in with the other ingredients until a thick streusel is formed.
- Remove pie after cooking for 25–30 minutes and top evenly with streusel.
- Return to oven for another 10–15 minutes or until it’s set at the edges and barely jiggles in the middle. (If needed, use a pie shield to keep crust from browning too much)
- Remove from oven and let cool completely. Serve pie chilled or at room temperature.
Optional Maple Whipped Cream
- In the bowl of a stand mixer, add cold heavy whipping cream. Whip for 1–2 minute, then gradually pour in maple syrup. Whip until soft peaks form.
- Chill until ready to serve. Generously spoon maple whipped cream over pie and enjoy!
Nutrition
Serving: 1serving | Calories: 588kcal | Carbohydrates: 63.6g | Protein: 12.5g | Fat: 32.8g | Cholesterol: 169.5mg | Sodium: 499.8mg | Fiber: 2.6g | Sugar: 47g
Nutrition information is automatically calculated, so should only be used as an approximation.
In the crust recipe you listed an egg and milk, but in your instructions it does not mention
putting those 2 ingredients into the crust
mixture???
The eggs and condensed milk go into the filling! Hope this helps! 🙂
I have made this every year for the last four years, at least. Although I do cheat and use frozen pie crust. It’s a favorite around here and a recipe I will use for a great pumpkin pie.
Yay! So happy to hear! Thanks Nicole! 🙂
Can’t wait to make this for Thanksgiving!! How far in advance can this be made and kept in the fridge without sacrificing texture/flavor? I’m trying to do as much before Thanksgiving to keep the day of as easy as possible. Thanks for the recipe!!!
The streusel starts to soften if it’s stored too long. I wouldn’t make it more than a day in advance. Happy Thanksgiving! 🙂