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.
Hi! Your recipe sounds great but I was wondering if it would work on a graham cracker type crust? I was hoping to make a specaloos crust pumpkin pie instead of a traditional crust.
It should work great with a graham cracker type crust! That sounds so delicious! You’ll love it!:)
This pie is always a huge hit when I make it, I cheat though and use the frozen pie crusts instead of making it from scratch. I’ve been thinking about trying this recipe as tarts, with the pre-made frozen tart crusts. If so, they probably wouldn’t take as long to bake right? I would have to cook them less?
Hahaha no judgement there! Yes they would probably cook quicker! What size tarts? I would just keep an eye on them while they are cooking and they should come out great! 🙂
Fabulous way to make a pumpkin pie! Didn’t have maple for the whipped cream but it was wonderful. Made it with fresh pumpkin purée! So good!
So happy it was a hit! Thanks for the comment Tammi 🙂
HI Chelsea,
I made this for Thanksgiving and it was a huge hit! The crust was the most troublesome for me but that was because I have never made one before. I found that the dough stuck to the tin foil I used with the beans so I know for next time that I need to spray it with non-stick. I also decided to make it in my food processor, which worked tremendously well. The filling/nut combo was truly spectacular. I have literally NEVER had a pumpkin pie that I enjoyed but I loved this! Thank you so much for your recipes, I don’t know what I did before I found your blog!
So great to hear all your reviews Kate, I appreciate them!! 🙂 I’m so happy you’ve been enjoying my recipes and I’m so thrilled this pie was a hit!! Making it in your food processor is a great idea! Thanks for your kind words 🙂
Ran out of time to make the crust! Could I used store bought? Do you think I still need to pre-bake a store bought crust?
That should work great! Check what the package says for general cooking times but I doubt you’ll need to pre cook ☺️ Enjoy!
Hi Chelsea, I’m in the middle of making this recipe and just realized there is no sugar in the filling! I know there is sweetend condensed mulk, but it doesn’t seem very sweet. Last week I made another pumpkin pie recipe with sw. Cond. Milk and it called for a half cup of sugar as well. Is this an error in your recipe?
Hi Joan! Thanks for the comment ☺️ No error; I’ve found the filling to be plenty sweet with the sweetened condensed milk. That said, feel free to add in some sugar if you’d like ☺️ Happy thanksgiving!
This recipe looks fantastic! I’m planning to use a different pie crust recipe that is only butter based and doesn’t include shortening. Would you recommend par/blind baking the crust first before adding in the filling?
Yes, you will probably need to bake it for a little first. I would fill your crust with pie weights (or tin foil topped with dry beans or rice) and bake it for at least 20 minutes before adding in the rest. I wish I could tell you exact timing, but without testing with your recipe I’m not certain. But hopefully that helps!
I had been hemming and hawing over what to make as the fourth and final dessert for Thanksgiving. This pie just made the cut. Looks delicious! So happy to have stumbled upon your blog. Beautiful site!
That’s so great to hear! 🙂 I hope you love it so much 🙂 And thank you for your compliment Ann!
This is such a fun way to change up regular old pumpkin pie, love that added crunchy texture from the streusel!
hey girl this looks amazing! Yummy! Your son sounds so cute!