Pumpkin Pecan Streusel Pie

by Sabrina Snyder

Published on Last updated

74 Comments

5 from 10 votes
8
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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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.

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?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 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? How easy? You mix the wet ingredients, then the dry. Add together and add to crust. Mix streusel ingredients and sprinkle on top. No whipping ingredients together in a stand mixer, no pre-baking the streusel or the crust. This pie is easy while making you look like a pro. And when your guests line up at the dessert table to pick what they want to eat they will be wooed by this beauty!

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? 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!
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?

 

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Dinner, then Dessert

Pumpkin Pecan Streusel Pie

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?
Yield 8
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
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?
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Ingredients
 

  • 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

Instructions

  • 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 ½ cup dark brown sugar, ½ cup old fashioned oats, ¾ cup chopped pecans, ¼ cup flour, ¼ cup butter, 1 teaspoon cinnamon, ½ 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.

Nutrition

Calories: 504kcal | Carbohydrates: 68g | Protein: 8g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 356mg | Potassium: 380mg | Fiber: 4g | Sugar: 46g | Vitamin A: 8610IU | Vitamin C: 3.1mg | Calcium: 180mg | Iron: 2.6mg

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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?

 

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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. I have made this pumpkin pie with streusel topping and it is delicious. Great change from the plain pumpkin pie. Never any left. Great recipe will make for many years to come.

    Reply

    1. It’s so good!! I used a 9 inch pie glass baking dish for this. Sorry for the confusion about the crust too. I used a pre made pie crust and just popped it in the pan. No need to layer anything over the top of the pie once the filling goes in. Hope this helps clear things up!

      Reply

  6. This looks amazing! I think it’s close enough to pumpkin season for this, I know I can’t wait until Thanksgiving to make it!

    Reply

  7. This Easy Pumpkin Pecan Streusel Pie is fabulous!!! I made it twice in one week for dinner guest! 
    I would drive three hours away for a very similar pie at a pie shop but feel this pie is just as good or even better!!!

    I omitted the oats and added more pecans, baked with a pie ring crust cover and mid way through covered the middle with a smaller upside down pie pan to protect the pecans from burning. 

    Super YUMMY pie if you take you’re patient. 

    Reply

    1. I’m happy to save you a 3 hour drive 🙂 Thanks for dropping by to let me know! I’m so glad you enjoyed it!

      Reply

  8. I wish people would wait to comment until after they actually make the recipe. I was hoping to read suggestions or at least find out if anyone liked the pie. I made this a couple days ago. It tastes great, especially when warm and with whipped cream on top. I wish the ingredients were listed in the order in which the recipe calls for them, especially since several ingredients are listed more than once. It is also confusing where the recipe gives instructions regarding the dry ingredients when using a homemade crust. I assume it means to put the dry ingredients on top of the pie crust and then pour in the wet ingredients. Also, the recipe calls the streusel a walnut streusel rather than pecan. The only change I made was adding more cinnamon, which I do to every recipe. Next time, I might reduce the amount of quick oats to 1/3 cup, but everyone likes it and said it was much better than a regular pumpkin pie. 

    Reply

  9. When you top your pumpkin pie with the streusel before you bake it the streusel won’t sink to the bottom?  Should you bake the pie for about 20 minutes and then add the streusel and continue baking until done. 

    Reply

    1. I’m so sorry your question got caught in my spam filter. I really hope I didn’t mess up your Thanksgiving dessert plans by not getting to it on time 🙁 But to answer you question, no need to worry about it sinking to the bottom. I really hope you gave it a try!

      Reply

  12. That piece of pie looks like a slice of heaven. I love pumpkin anything. We just made pumpkin ravioli recently and it is AMAZING!

    Reply

  13. I love serving pumpkin pie at Thanksgiving especially when I’m entertaining. Your recipe, which looks uber delicious, is already on my list to make for the upcoming holiday.

    Reply

  16. This looks so delicious and easy to make. I will have to get the ingredients so i can make it this weekend.

    Reply

  18. This looks like an amazing dessert. I will have to try making one this week. I am sure the kids will love it.

    Reply

  20. I love how you have combined two of my favourite pies so deliciously here! What a fantastic recipe! Pinned – would love for you to share it at the Hearth and Soul Hop, live on my blog now 🙂

    Reply

  25. OH this look very tasty. I would substitute sweet potatoes for the pumpkin and I’m sure it would be just as good. Thanks for the recipe.

    Reply

  27. This looks amazing! I want to make this for Thanksgiving this year. I think it will make a great dessert. I’m positive that everyone would love it. Yummy! I’m saving this now.

    Reply

  28. This looks so delicious. The combination of 2 favourite desserts can’t be beat. I definitely have to add this to my must try list.

    Reply

  30. Two of my favs-pumpkin and streusel! Saw you on the fellow food blogger map on Food Blogger Central/Facebook and had to stop in for a visit! Your site is a beauty. We are still trying to find our “formula” lol but are having a blast learning as we go! Nice to meet ya on here;o) Please come visit us anytime.

    Reply

    1. Thanks Ash! That group is such a great resource and full of support. Sorry you didn’t get a chance to make it to the conference with us but so glad you popped by the blog 🙂

      Reply

  31. Holy Moly Sabrina! This sounds fantastic, and will definitely be on my list to make for Thanksgiving!! YUM!

    Reply

  32. I love how you’re thinking when it comes to this pie – pecan AND pumpkin pie together! Sounds and looks fabulous! A great way to switch things up a bit in the holiday dessert department!

    Reply

  33. OH I need to make this! My immediate family hates nut, but I love them so when my family comes for christmas I will be making this.

    Reply

  34. This looks fantastic! I love pumpkin pie any old way – I’ll happily eat it plain and cold from the fridge, fork optional – but I love the pecan streusel topping. Very appropriate for Thanksgiving! Last year I made a pumpkin pie with a pecan praline topping for our Friendsgiving and everyone loved it. Very similar to yours!

    Reply

  36. That looks so absolutely fantastically good! I’ve never had pumpkin pie like this before. I can’t wait to stuff my face with it!

    Reply

  37. Oh wow, that pumpkin pecan pie is calling my name! I’ve never thought of putting these two pies together. I can’t wait to try your recipe.

    Reply