Pumpkin Pecan Streusel Pie is easy to make, packs impressive flavors, and has a show stopping look to add to the Holiday spread. Try it soon!
Move over Pecan Pie! Pumpkin Pie is getting an upgrade with a pecan streusel topping this year and it is sure to be the favorite Pie of everyones after a delicious Thanksgiving dinner.
Why You’ll Love This Pie?
- A blend of your two favorite holiday pies are now all baked into one perfect pie.
- Easy to make but looks impressive to serve and tastes even better.
Sabrina’s Pumpkin Pecan Streusel Pie Recipe
Not that it is officially all things Pumpkin it is time to introduce you to this Pumpkin Pecan Streusel Pie. While it looks intimidating, this pie is actually easy to make while making you look like a baking 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! This pie is the perfect one to make to impress the in-laws with your baking abilities that they didn’t think you had.
Recipe Card
Ingredients
Pumpkin Pie Filling:
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 2 large eggs
- ½ cup granulated sugar
- 1/4 cup light brown sugar , packed
- 1/2 cup dark brown sugar , packed
- 1 tablespoon flour
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 pie crust , (you only need enough for the bottom of the pan)
Streusel Topping:
- 1/2 cup dark brown sugar , packed
- 1/2 cup old fashioned oats
- 3/4 cup pecans , chopped
- 1/4 cup flour
- 1/4 cup butter , softened
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
Pumpkin Pie:
- Preheat oven to 375 degrees.
- 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 sugar spice mixture to the pumpkin mixture.
- If you are using homemade pie crust add it to the bottom of the pie pan.
- Add the pumpkin mixture to the pie crust.
Streusel Topping:
- Combine the dark brown sugar, old fashioned oats, chopped pecans, flour, butter, cinnamon, and nutmeg with a fork until a crumble forms.
- Add the pecan streusel evenly over the pie filling.
Baking:
- Bake for 60-70 minutes until the middle of the pie is no longer jiggly when touched.
- Cool pie for 2 hours before serving so the filling completely sets.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Note from Sabrina
This pie needs about 2 hours to cool when it comes out of the oven and is best if you have it cooling on an elevated wire rack. This is the time that the flavors continue to finish melding together as well as giving it time to firm up so it isn’t a mess when you take a slice from the pie tin. Plan accordingly so that you can give it this necessary cooling time.
Table of contents
About this Recipe
While it looks like a long list of ingredients, most of them are actually duplicates so this recipe is really easy and you don’t even need any specialty equipment. The pie filling comes together as quickly as you can add the ingredients to the bowl and the streusel topping is the same. The pumpkin filling is full of warm spices thanks to the cinnamon, nutmeg, and ginger. The oats and dark brown sugar make this recipe a real winner and it just screams holidays! And of course, the pecans are just these beautiful little jewels sitting atop this pie. Don’t bother worrying about how to store it, there won’t be any left.
Can this be made ahead of time?
Yes, this is the perfect pie to make ahead of time because it needs time to cool. You can make it up to 2 days before you want to serve it to guests too. Just store it in the fridge but keep in mind that the streusel topping will start to soften a bit. You can also prep these ingredients ahead of time if you need to. You can mix up the pumpkin filling and store it in the fridge for up to 2 days in an airtight container. You can mix up the streusel topping and keep it in a Ziplock or airtight container on the counter for up to 4 days.
Baking Tips & Tricks
- If your pie crust edges are starting to brown, you can wrap them in tin foil to let the pie continue to cook but the edges will stop browning.
- Use a glass or ceramic pie dish when you are baking. They conduct heat better than the metal ones.
- Place your pie dish on a sheet tray while it is baking. Let the sheet tray stay in the oven while it is pre-heating. This will help keep the heat even on your pie while it bakes, plus its easier to pull out of the oven when it’s done.
Pairing Suggestions
This pie pretty much stands on it’s own but if you are looking to take it way over the top add a drizzle of my Easy Caramel Sauce. Then serve it up with cool, creamy toppings like Vanilla Ice Cream and Whipped Cream. You can even add a tablespoon of bourbon into the whipped cream for an adult version.
How to Store
- Serve: This pie is best served right after its 2 hour cooling time so try to plan on eating it accordingly.
- Store: After the 2 hour mark, this pie should be fully cooled and needs to be refrigerated to stay fresh.
- Freeze: After the pie is fully cooled, you can wrap the whole pie or individual slices with plastic wrap and then a layer of tin foil. It will stay good in the freezer for up to 1 month. You can crisp it back up in the oven at 300°F for 10-15 minutes.
Variations
- Pumpkin Puree: This recipe uses a canned pumpkin puree, but if you have the time I recommend using my Homemade Pumpkin Puree instead.
- Pie Crust: This recipe uses my Perfect Pie Crust but you could switch it up and use my Graham Cracker Crust too. Store bought will do in a pinch but the homemade ones are worth the extra time.
- Maple Bourbon Filling: Switch the flavors up in your pumpkin filling by adding ¼ cup of maple syrup and 1-2 tablespoons of bourbon into the mixture. If you do this, do not use the granulated sugar the recipe calls for.
- Pecan Bourbon Streusel: Add 1 tablespoon of bourbon to the pecan mixture and just a pinch of salt.
Related Recipes
More Thanksgiving Pies
Photo used in previous post:
