This rich and creamy pumpkin pie includes a streusel topping that is made from brown sugar, butter, and pecans. The topping is crispy and crunchy and adds an amazing sweetness to the traditional pie. You will love it!
I love pecan pie.
I mean, I could marry it and move away with it to a deserted island.
Maybe I wouldn’t go that far.
I wish I could live on pecan pie, but I don’t know if my teeth and hips could stand such a diet.
Pumpkin pie, not so much. I like it enough, but I don’t love it. (I do love pumpkin dump cake, though, so check that out!)
I do love it when it’s mounded with 2 cups of Cool Whip, but then it sort of ceases to be pumpkin pie and is really just pumpkin-y whipped topping, so I don’t think that counts.
Anyway, when I started having my family’s Thanksgiving celebration feast at my house, I set out to find a great pumpkin pie recipe. I didn’t find one at first, so I asked my granny for her recipe. This is it.
This pie pulls together the creamy goodness of a traditional pumpkin pie with the flavors of pecan and a little bit of brown sugar for good measure.
The result is amazing, truly.
This recipe is so good that you don’t need to do a trial run ahead of time, but you can if you want to experience the decadence twice.
Allie and I made this pumpkin pie for Thanksgiving last year, and she actually asked me to make a second batch of the pecan crumb topping.
“Why?” I asked her.
“Because it will taste really good on top of our pumpkin soup,” she said. I knew she was right.
“Are you sure you don’t just want to eat the pecan topping?” I asked.
“Well, maybe.” And the truth came out. She did eat a good bit of the yummy melted butter and brown sugar mixture, but she was also right that it was heavenly as a garnish to the pumpkin soup we had for dinner that night.
So there you go. The pecan crumb topping is a multipurpose recipe. ha!
This and 12 other recipes are found in my brilliant ebook called How to Host a Stress-Free Holiday Meal. You’ll want to check that out so that you can have the least stressful holiday hosting of your entire life while enjoying the best food ever – complete with rich and creamy crockpot mashed potatoes, a fantastically juicy roast turkey (I bet you’ve never even heard of this roasting method!), and a whole bunch of decadent desserts.
Gourmet Pumpkin Pie with Pecan Streusel Topping
Equipment
Ingredients
- 1 unbaked pie crust your favorite recipe or a commercially pre-made one
- 3 2/3 cups pumpkin puree fresh or canned will be fine, but make sure you get 100% pure pumpkin and not the pumpkin pie filling with added spices
- 1 egg
- 14 ounces sweetened condensed milk
- 1 cup sugar
- 3 tsp pumpkin pie spice
Crumb topping
- 1/2 cup brown sugar packed
- 1/4 cup all-purpose flour
- 1/4 cup chopped pecans
- 1/4 cup butter
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 375ºF.
- Press the pie crust into a deep dish pie plate. This recipe makes a lot of filling, so a very large, deep pie plate is best.
- Blend the egg, pumpkin, condensed milk, sugar, and pumpkin pie spice in a large bowl. Pour mixture into the unbaked pie shell.
- Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Carefully sprinkle crumb mixture on top of pumpkin.
- Bake for 50 to 55 minutes or until a knife inserted in near the center comes out clean.
- Cool before serving. Serve with whipped topping.
Notes
Nutrition
© 2020, Tara Ziegmont. All rights reserved.
Kate says
Um, oh my gosh! This looks/sounds phenomenal! I'm passing this one on to my mom!
Amber @ ClassicHousewife says
Oh, that's sounds so delicious! Pecan Pie is by FAR my number one fave pie – EVER. The thought of making pumpkin pie more pecan-y.. I'm drooling already! Thanks for sharing this & Shooting the Breeze with me. =)
Amber @ ClassicHousewife says
Oh, that's sounds so delicious! Pecan Pie is by FAR my number one fave pie – EVER. The thought of making pumpkin pie more pecan-y.. I'm drooling already! Thanks for sharing this & Shooting the Breeze with me. =)