A simple-to-make (no hand mixers or stand mixers required!) pumpkin pie with a delicious sugary-pecan streusel. The (optional) two-ingredient maple whipped topping takes this pie over the top!
This pie is a fun Thanksgiving twist that the entire family will love. If you can’t decide between pumpkin or pecan pie OR you’re wanting something a little unique, this is the pie to try.
The pumpkin filling is smooth and creamy with a crunchy & delicious pecan topping. It might sound like a lot to do for a pie, but it’s a relatively easy and quick pie to make. First is the crust — pretty standard stuff there. While it’s chilling for a little, you whip together the filling. Easy ingredients that only require a hand whisk.
The streusel happens to be my favorite part of this entire pie. It’s sugary-sweet and perfectly crunchy thanks to the pecan addition. I’m using my favorite baking nuts, Diamonds of California pecans, in this pie — all you do is chop them up and they’re ready to go in the streusel.
Last but not least, there is an optional whipped cream that is only 2 ingredients — heavy whipping cream and maple syrup. Generously topping this pumpkin pie with a creamy thick whipped cream is the perfect finishing touch!
More Pumpkin Desserts:
- Pumpkin Toffee Cheesecake Ball
- Pumpkin Chocolate Chip Cookies
- Frozen Pumpkin Cheesecake
- Pumpkin Cheesecake Bars
- Pumpkin Bread
The ingredients may seem a little overwhelming, but I sectioned them off into each part of this pie (for easier reading/following of the recipe) so lots of the ingredients overlap!
Pecan Streusel Pumpkin Pie
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
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! 🙂