Pecan Streusel Pumpkin Pie

5 from 4 votes

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.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Pecan Streusel Pumpkin Pie, pumpkin pecan pie

Servings: servings

Author: Chelsea Lords

Cost: $7.34

Equipment

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

US - Metric

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