Gourmet Pumpkin Pie with Pecan Crumb Topping

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.

That’s not true.

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 combined several.

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 this 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.

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Gourmet Pumpkin Pie with Pecan Crumb Topping

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!

Course

Dessert

Cuisine

American

Prep Time

15 minutes

Cook Time

55 minutes

Servings

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

Course Dessert Cuisine American Prep Time 15 minutes Cook Time 55 minutes Servings 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

1. Preheat oven to 375 degrees.
2. 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.
3. Blend the egg, pumpkin and condensed milk in a large bowl. In a small bowl, combine spices and add to pumpkin. Pour mixture into the unbaked pie shell.
4. Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly. Carefully sprinkle crumb mixture on top of pumpkin.
5. Bake for 50 to 55 minutes or until a knife inserted in near the center comes out clean.
6. Cool before serving. Serve with whipped topping.

Recipe Notes

If the crust gets too brown on the edges, use a ring of aluminum foil so that the pecans continue to brown while the crust is protected. Better yet, invest in a couple of pie shields before the holidays so that you’ll be prepared for that and don’t end up trying to make an aluminum foil ring while your pie crust is turning black.

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© 2009 – 2019, Tara Ziegmont. All rights reserved.