The only pie you’ll need on your Thanksgiving dessert table, delicious Pumpkin pie with dark brown sugar topped with a Rich Pecan Streusel topping.
Who says you need to choose pumpkin OR pecan pie?
Now that Halloween is officially over it is time foooooorrrr…. PUMPKIN! Haha, actually I made this pie for us to enjoy for our Halloween dinner and could’ve posted it Friday (and I considered doing it too) but I decided that this recipe should officially fall under Thanksgiving instead of getting roped into Halloween. Not all families sit down to traditional Halloween dinners like we do because not all parents make a tradition for every possible holiday (seriously, I have traditions for everything down to Flag Day).
This recipe at first glance can and probably will seem intimidating. Don’t be, it is a TOTAL fake out. I promise, no stand mixer even needed. The pie filling comes together as quickly as you can add the ingredients to the bowl and the streusel is the same. What looks like a giant laundry list is filled with mostly duplicate ingredients. So while the photos may look complicated and the recipe may look like “uhhh…not happening when I have 15 things to cook for Thanksgiving!” this is actually going to be a huge hit while being easy! I promise and c’mon, look at this topping! You can’t resist this…
The pecans are just these beautiful little jewels sitting atop this pie and it is significantly easier to make than my most requested pie I made for clients during the holidays, my double layer Pumpkin Pecan Pie which is half pumpkin pie with a layer of pecan pie baked on top. Fun to make, but much more involved and dare I say not really even better than this one! The oats and dark brown sugar make this recipe a real winner and it just screams holidays!
Pumpkin Pecan Streusel Pie
- Yield: 8
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Course: Dessert
- Cuisine: American
- Author: Dinner, then Dessert
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup packed dark brown sugar
- 1 tablespoon flour
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 2 large eggs
- 1 pie crust (you only need enough for the bottom of the pan)
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup old fashioned oats
- 3/4 cup chopped pecans
- 1/4 cup flour
- 1/4 cup butter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 375°.
- To a large bowl, add the pumpkin puree, evaporated milk, and eggs and mix.
- In a second bowl, mix sugar, light brown sugar, dark brown sugar, flour, cinnamon, nutmeg, salt, and ginger.
- Add the dry to the wet ingredients.
- If you are using homemade pie crust add it to the bottom of the pie pan.
- Add the pumpkin mixture to the pie crust.
- To make the streusel combine the 1/2 cup dark brown sugar, 1/2 cup old fashioned oats, 3/4 cup chopped pecans, 1/4 cup flour, 1/4 cup butter, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg
- Add the walnut streusel evenly over the pie filling.
Bake for 60-70 minutes until the middle of the pie is no longer jiggly when touched.
Yield: 8 , Amount per serving: 504 calories, Calories: 504g, Carbohydrates: 68g, Protein: 8g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 68mg, Sodium: 356mg, Potassium: 380mg, Fiber: 4g, Sugar: 46g, Vitamin A: 8610g, Vitamin C: 3.1g, Calcium: 180g, Iron: 2.6g
All images and text © for Dinner, then Dessert.