Home > Desserts > Pumpkin Pecan Pie Pumpkin Pecan Pie November 1, 2016 | 22 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! 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! More Pumpkin Desserts: Pumpkin Toffee Cheesecake Ball Pumpkin Chocolate Chip Cookies Frozen Pumpkin Cheesecake Pumpkin Cheesecake Bars Pumpkin Bread 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! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pecan Streusel Pumpkin Pie 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Pecan Streusel Pumpkin Pie 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Prep Time 30 minutes Cook Time 50 minutes Total Time 1 hour 20 minutes Servings 1 9-inch pie Author Chelsea IngredientsCrust▢ 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 milkPumpkin Filling▢ 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 extractStreusel▢ 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 butterOptional Maple Whipped Cream▢ 1 cup heavy whipping cream▢ 3 and 1/2 tablespoons maple syrup InstructionsCrustToss 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.FillingPreheat the oven to 425 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 lightly over the edges of the crust.Pour the filling into the pie crust. 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.StreuselMeanwhile, 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.Optional Maple Whipped CreamIn 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! We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.