A simple-to-make (no hand mixers or stand mixers required!) pumpkin pie with a delicious sugary-pecan streusel. The (optional) two-ingredient maple whipped topping takes this pie over the top!
How was your Halloween? I wasn’t too sure the toddler would get all that excited about Halloween regardless of all the treats we’ve been making and how much we’ve talked about “trick-or-treating.” But I was 100% wrong. He woke up ready for the day and declared at 6 am that he was ready to go trick-or-treating with dad.
The rest of the day was a pretty brutal waiting game for him (me?) as he asked about every ten minutes when dad would be home and when he could go trick-or-treating.
We got a few early trick-or-treaters before his dad was home from work and that had the toddler more excited than he was for his own birthday. He self-appointed himself to open the door and pass out candies while I was “allowed” to stand back and watch. Instead of letting the trick-or-treaters pick out a candy, he would grab his least favorite from the bowl and give them out. After only twenty minutes the bowl was pretty much completely M&M’s (his favorite candy that he could not part with.)
But the second his dad walked in the door, he was ushering him out to go get his own candy.
Within a few minutes he was a pro trick-or-treater. And by the end of the night he was telling people if they gave him a good or gross candy. ??
All in all, I’d say Halloween for us was a huge success. It’s my favorite holiday and I can’t believe it’s already over. The one thing that makes that easier is knowing that two other pretty great holidays are coming up. Namely…THANKSGIVING!
This pie is a fun Thanksgiving twist that the entire family will love. If you can’t decide between pumpkin or pecan pie OR you’re wanting something a little unique, this is the pie to try.
The pumpkin filling is smooth and creamy with a crunchy & delicious pecan topping. It might sound like a lot to do for a pie, but it’s a relatively easy and quick pie to make. First is the crust — pretty standard stuff there. While it’s chilling for a little, you whip together the filling. Easy ingredients that only require a hand whisk.
The streusel happens to be my favorite part of this entire pie. It’s sugary-sweet and perfectly crunchy thanks to the pecan addition. I’m using my favorite baking nuts, Diamonds of California pecans, in this pie — all you do is chop them up and they’re ready to go in the streusel.
Last but not least, there is an optional whipped cream that is only 2 ingredients — heavy whipping cream and maple syrup. Generously topping this pumpkin pie with a creamy thick whipped cream is the perfect finishing touch!
The ingredients may seem a little overwhelming, but I sectioned them off into each part of this pie (for easier reading/following of the recipe) so lots of the ingredients overlap!
- 1 and 1/2 cups white flour
- 3/4 teaspoon salt
- 1/2 tablespoon white sugar
- 6 tablespoons unsalted butter COLD
- 3 tablespoons shortening butter-flavored, COLD
- 3-4 tablespoons ice cold water
- 1 large egg + 1 tablespoon milk
- 1 can (15 ounces) pumpkin puree
- 4 large eggs separated, (you will use 1 whole one and 3 yolks)
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3/4 cup Diamonds of California pecans
- 1/3 cup brown sugar lightly packed
- 2 tablespoons flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- 3 and 1/2 tablespoons maple syrup
- Toss together the flour, salt, and sugar.
- Dice the extremely cold butter into small pieces and add to the bowl along with the cold shortening.
- Cut the butter and shortening into the flour with a pastry blender or two knives until the dough forms coarse crumbs.
- Very slowly, add in 4 tablespoons of ice cold water -- add 1 tablespoon at a time until the dough can form into a ball.
- Stir the mixture a few times with a wooden spoon and then spoon it all onto a large sheet of plastic wrap.
- Knead just a few times to get it into a ball and then wrap tightly in the plastic wrap. Chill for at least 30 minutes up to overnight.
- Preheat the oven to 375 degrees F.
- Whisk the pumpkin puree with 1 large egg, and 3 egg YOLKS. Once combined whisk in the sweetened condensed milk.
- Add in the cinnamon, ginger, salt, nutmeg, and vanilla extract. Whisk until combined.
- Roll out the pie dough (I roll the dough in between two sheets of plastic wrap) and fit it into a 9-inch pie pan. Fold the edges up one time and then crimp those edges with your fingers.
- In a small bowl, whisk together the egg and milk and brush that over the crust.
- Add pie weights to the crust (Or put foil in the bottom and fill it with dried beans or rice)
- Bake just the crust for 10 minutes.
- Preheat the oven to 425 degrees F.
- Remove the pie and pour the filling into the pie pan. Tap a few times to release extra air.
- Put in the oven and bake for 15 minutes at 425 degrees F. Then reduce the heat to 350 degrees and cook for another 25-30 minutes.
- Meanwhile, chop the pecans into small pieces.
- Toss the pecans with the brown sugar, flour, and cinnamon.
Finely dice the cold butter and then using a pastry blender (or your hands), cut it in with the other ingredients until a thick streusel is formed.
- Remove the pie after cooking for 25-30 minutes and top it evenly with the streusel.
- Return to the oven for another 10-15 minutes or until set at the edges and barely jiggles in the middle. (If needed, use a pie shield to keep the crust from browning too much)
- Remove from the oven and let cool completely.
- Serve the pie chilled or at room temperature.
- In a bowl of a stand mixer, pour in the cold heavy whipping cream. Whip for 1-2 minutes and then gradually pour in the maple syrup.
- Whip until soft peaks form.
- Chill until ready to serve.
- Generously spoon the maple whipped cream over the pie and enjoy!
More Thanksgiving desserts:
Special thanks to Diamond Nuts for collaborating with me on this post!