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Pumpkin Pie with Pecan Crumb Topping

5 from 1 vote


  • 1 unbaked pie shell I use a commercially pre-made crust, but you could make your own, too., 9 inch
  • 3 2/3 cups pumpkin puree fresh or canned will be fine
  • 1 egg
  • 14 ounces sweetened condensed milk
  • 1 cup sugar
  • 3 tsp Pampered Chef Cinnamon Plus Spice Blend or pumpkin pie spice
  • 1/2 cup packed brown sugar doesn't matter
  • 1/4 cup all-purpose flour
  • 1/4 cup chopped pecans
  • 1/4 cup butter
  • 1/2 teaspoon ground cinnamon


  • Preheat oven to 375 degrees.
  • Press the pie crust into a deep dish pie plate or large, round casserole dish. This recipe makes a lot of filling, so a very large, deep pie plate is best.
  • Blend the egg, pumpkin and condensed milk in a large bowl.
  • In a small bowl, combine spices and add to pumpkin.
  • Pour the pumpkin 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.
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