Pecan Streusel Pumpkin Pie
Nov 24, 2015, Updated Nov 15, 2022
Pecan Streusel Pumpkin Pie served with Cinnamon Whipped Cream makes the perfect Thanksgiving dessert!
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So since I made the pie crust I obviously had to make a pie too. And I decided to go with the classic – pumpkin pie. And to make it special, I added pecan streusel to it and served it with cinnamon whipped cream. This Pecan Streusel Pumpkin Pie will look great on your Thanksgiving table! Is your mouth watering yet?
Which is the most popular Thanksgiving pie? I don’t know for sure but I would assume it’s the pumpkin pie. I say this because I see it everywhere at all the grocery stores these days. And anyway it is the most talked about pie during this season, isn’t it? The first time I made a pumpkin pie was last year. I made it following exactly the same recipe as given on the can of pumpkin puree. I thought it was okay but not too great. My main problem was I thought it lacked flavor and needed more spices and of course a better crust too! [I had use store bought crust]
Now that I made the perfect crust, I also wanted to have a go at the classic pumpkin pie. However the classic version can get boring and so to make it more amazing and delicious I thought of adding pecan streusel to it. I think I have becomes obsessed with pecans lately, I have always loved them but these days I am adding them to everything – sweet rolls, sweet potatoes, you name it!
The recipe for this pumpkin pie is pretty straight forward. You just have to mix everything till combined and then pour into the crust and bake. I also cook my pumpkin pie filling a bit, I learnt this tip from here. I think it does make the flavors more pronounced. I have added lots of spices in my pie and yes there’s an overdose of cinnamon and I am sure you expected no less from me. Cinnamon addict for life!
The pecan streusel is honestly the best part about this pumpkin pie. It’s so butter-y and so good. I am sure once you make this pie you won’t be making pumpkin pie without the pecan streusel. And let’s not forget my cinnamon whipped cream. So good!
I hope you guys have a wonderful Thanksgiving and enjoy this pecan streusel pumpkin pie!
Method
Heat the oven to 425 F degrees. Roll out the pie crust. You should roll it out bigger than the size of the pie pan so that you can trim the edges.
Transfer the rolled crust to a 9-inch pie pan.
Trim the edges with a kitchen scissor or knife and then crimp the edges using your fingers. Chill the crust in the refrigerator while you make the filling.
Use a blender or using your mixer, mix together pumpkin puree, eggs, flour and all the spices.
Add the sugar and cream and mix till it’s all smooth and well combined. Now this step is optional but I do it > At this point transfer the pumpkin pie filling to a saucepan on medium heat. Cook for around 5 minutes or till you start getting a nice aroma of cooked pumpkin and all the spices.
Transfer the filling to the crust. You can see I also cut out some shapes with the remaining crust and decorated my pie crust. Mix an egg with 2 teaspoons of water and brush the edges with that mixture. Use the same egg wash to stick the dough cut-outs to the edges.
Prepare the pecan streusel by mixing together flour, sugar, cinnamon and and pecans. I toasted the pecans till fragrant before adding them to the streusel. Add in cold diced butter.
Mix in the butter into the mixture till you get coarse crumbs. Set aside.
Bake the pie [without the streusel] for 15 minutes at 425 F degrees and then lower the temperature to 350 and bake for another 25 minutes. Take out the pie and sprinkle pecan streusel all over the top.
Return the pie to the oven and bake for another 15 minutes or till the streusel turns dark brown. Let the pie cool completely before slicing it. Serve it with some cinnamon whipped cream on top! YUM!
Some Tips
* It’s best to make the pie a night before you want to serve it and let it set overnight. I also like to make the crust a night before making the pie. So make the crust, refrigerate it and then next day make the pie and leave it to set overnight. You can leave it on the counter or in the refrigerator. Some people like their pie at room temperature while others (like me!) prefer it straight out of the fridge so whatever suits your preference and taste!
* It can also be a good idea to bake a crust a little before adding the filling. Prick the crust with a fork and bake it at 425 F degrees for 10-12 minutes before adding the filling. You might want to fill the crust with some pie weights/dried beans before baking it.
* Once your pie is baked, do not try to cut it immediately. Let it cool down for at least 3-4 hours before attempting to slice it.
* The pie can be made a 2-3 days in advance. Cover it and store in the refrigerator (without the whipped cream).
Pecan Streusel Pumpkin Pie
Ingredients
1 pie crust, homemade or store bought
Pumpkin Pie Filling
- 15 oz pumpkin puree can
- 1 tablespoon all purpose flour
- 2 eggs large, at room temperature
- 1 cup light brown sugar
- 2 teaspoons cinnamon powder
- ½ teaspoon nutmeg powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- 1⅓ cup heavy cream
- 1 egg mixed with 2 teaspoons of water for egg wash
Pecan Streusel
- 1 cup pecans toasted and then roughly chopped
- 2.5 tablespoons unsalted butter cold and cut into cubes
- 3 tablespoons light brown sugar
- ½ teaspoon cinnamon powder
- 2 tablespoons all purpose flour
Cinnamon Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated white sugar
- ¾ teaspoon cinnamon powder
- ½ teaspoon vanilla extract
Instructions
Pecan Streusel
- Prepare the pecan streusel by mixing together flour, sugar, cinnamon and and pecans. I toasted the pecans till fragrant before adding them to the streusel. Add in cold diced butter.
- Mix in the butter into the mixture till you get coarse crumbs. Set aside.
Pumpkin Pie filling
- Pre heat the oven to 425 F degrees.
- Roll out the pie crust. You should roll it out bigger than the size of the pie pan so that you can trim the edges. Transfer the rolled crust to a 9-inch pie pan.
- Trim the edges with a kitchen scissor or knife and then crimp the edges using your fingers. Chill the crust in the refrigerator while you make the filling.
- Use a blender or using your mixer, mix together pumpkin puree, eggs, flour and all the spices.
- Add the sugar and cream and mix till it's all smooth and well combined.
- Now this step is optional but I do it > At this point transfer the pumpkin pie filling to a saucepan on medium heat. Cook for around 5 minutes or till you start getting a nice aroma of cooked pumpkin and all the spices.
- Transfer the filling to the crust.
- Bake the pie [without the streusel] for 15 minutes at 425 F degrees and then lower the temperature to 350 and bake for another 25 minutes.
- Take out the pie and sprinkle pecan streusel all over the top. Return the pie to the oven and bake for another 15 minutes or till the streusel turns dark brown.
- Cool the pie on a wire rack.
Cinnamon Whipped Cream
- Place the bowl and the whisk attachment in the refrigerator for 15-20 minutes before you whip the cream.
- Beat heavy cream with the wire whisk attachment of your stand mixer or using your hand mixer till it forms soft peaks.
- Add sugar, cinnamon powder and vanilla extract and beat again till the cream form stiff peaks. Set aside.
Serve the pie
- Once the pie has cooled for at least 3-4 hours, cut it into slices and serve with some cinnamon whipped cream on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pecan Streusel Pumpkin Pie
Yummy! I love the combo of the silky, creamy pie with the crunchy topping!