Pumpkin Pecan Pie is easy to make with no mixers needed and topped with a sugary pecan streusel. Optional maple whipped topping takes it over the top!
author’s note
The Pie That Solves the Holiday Dessert Debate!
Last fall, I couldn’t decide between making pumpkin pie or pecan pie for a family dinner. My dad loves pecan pie; it’s his all-time favorite, and I wasn’t about to skip my usual pumpkin. So, I figured, why not both?
I started with my go-to pumpkin pie recipe, left a little space in the crust, and halfway through baking, tossed on a quick pecan streusel I threw together on a whim. When it came out of the oven, it smelled amazing, buttery, spiced, and nutty all at once. The first bite sealed it. My aunt actually asked if I’d somehow layered two pies together.
Now it’s become a Thanksgiving must-have around here. My dad’s already claimed this one as his new favorite, and honestly, I can’t blame him.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Pumpkin puree | Use pure pumpkin, not pumpkin pie filling. For a fresher flavor, try roasted pumpkin or butternut squash puree. |
| Pecans | Chop finely so the streusel holds together. You can use walnuts or a pecan–walnut mix if needed. |
| Sweetened condensed milk | Gives the filling a smooth, creamy texture. Don’t substitute this. |
| Butter + shortening | Using both gives the crust great texture. You can use all butter if preferred; just keep it cold. |
| Spices (cinnamon, ginger, nutmeg, salt, vanilla) | Adjust to taste. Add a pinch of cloves or cardamom for a deeper fall flavor, or use pumpkin pie spice to keep it simple. |
How To Make Pumpkin Pecan Pie
- Crust: Mix flour, salt, and sugar. Cut in butter and shortening, then add ice water until the dough forms. Chill.
- Roll and shape: Roll out chilled dough, fit it into a pie pan, and crimp the edges.
- Filling: Whisk pumpkin, eggs, condensed milk, spices, salt, and vanilla until smooth.
- Add filling: Brush crust edges with egg wash and pour in filling.
- Bake: Bake at 425°F for 15 minutes, then lower to 350°F and bake for 25–30 minutes.
- Make streusel: Mix chopped pecans, sugar, flour, cinnamon, and butter until crumbly.
- Finish: Sprinkle streusel over the pie, then bake another 10–15 minutes until set.
How To Pre-Make Pumpkin Pecan Pie
The holidays can get busy, so it’s a lifesaver to have a dessert you can make ahead!
Follow the recipe to bake the pie, let it cool completely, then cover tightly and refrigerate (without maple whipped cream).
The pie sets beautifully and tastes even better the next day. Top with maple whipped cream just before serving!
Tips For Success
- Keep Dough Cold: Use cold ingredients and chill before rolling for a flaky crust.
- Roll Easily: Roll pie crust dough between plastic wrap to prevent sticking.
- Mix Gently: Stir filling just until combined to avoid cracks.
- Check Doneness: Edges should be set and center slightly jiggly.
- Cool Completely: Let the pie cool fully before chilling so it sets properly.
Storage
Leftovers?
- Cover the pumpkin pecan pie tightly with plastic wrap or foil and store in the refrigerator for up to 3 days.
- To freeze, wrap the pie in plastic wrap, then foil, and freeze for up to 1 month. Thaw in the refrigerator overnight and add whipped cream before serving.
More Delicious Pumpkin Recipes:
Desserts
Pumpkin Cheesecake Ball
Desserts
Pumpkin Cinnamon Roll Cookies
Desserts
Pumpkin Cake Recipe (BEST EVER!)
Pecan Streusel Pumpkin Pie
Equipment
- Pie pan 9-inch
- Pastry cutter optional
Ingredients
- 1-1/2 cups flour
- 3/4 teaspoon salt
- 1/2 tablespoon granulated sugar
- 6 tablespoons unsalted butter cold
- 3 tablespoons shortening butter-flavored, cold
- 3 to 4 tablespoons ice cold water
- 1 large egg
- 1 tablespoon milk
- 1 (15-ounce) can pumpkin
- 4 large eggs divided, 1 whole egg and 3 yolks
- 1 (14-ounce) can 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 pecans I like Diamond 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 cream
- 3-1/2 tablespoons maple syrup
Instructions
Crust
- Toss together flour, salt, and sugar in a bowl. Dice cold butter into small pieces and add to bowl along with cold shortening.
- Cut butter and shortening into the flour with a pastry cutter or two knives until dough forms coarse crumbs.
- Very slowly, add in ice cold water, 1 tablespoon at a time, until dough can form into a ball.
- Stir mixture a few times with a wooden spoon and then spoon dough 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.
Filling
- Preheat oven to 425℉.
- Whisk pumpkin with 1 large egg and 3 egg yolks. Once combined, whisk in sweetened condensed milk. Add cinnamon, ginger, salt, nutmeg, and vanilla extract. Whisk until combined.
- Roll out pie dough (I roll dough between two sheets of plastic wrap) and fit it into a 9-inch pie pan. Fold the edges up, then crimp those edges with your fingers.
- In a small bowl, whisk together egg and milk from Crust ingredients and brush lightly over edges of crust.
- Pour filling into pie crust. Tap a few times to release extra air.
- Put in oven and bake for 15 minutes. Then reduce heat to 350℉ and cook for another 25–30 minutes.
Streusel
- Meanwhile, chop pecans into small pieces. Toss pecans with brown sugar, flour, and cinnamon.
- Finely dice cold butter, then using a pastry cutter (or your hands), cut it in with the other ingredients until a thick streusel is formed.
- Remove pie after cooking for 25–30 minutes and top evenly with streusel.
- Return to oven for another 10–15 minutes or until it’s set at the edges and barely jiggles in the middle. (If needed, use a pie shield to keep crust from browning too much)
- Remove from oven and let cool completely. Serve pie chilled or at room temperature.
Optional Maple Whipped Cream
- In the bowl of a stand mixer, add cold heavy whipping cream. Whip for 1–2 minute, then gradually pour in maple syrup. Whip until soft peaks form.
- Chill until ready to serve. Generously spoon maple whipped cream over pie and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In the crust recipe you listed an egg and milk, but in your instructions it does not mention
putting those 2 ingredients into the crust
mixture???
The eggs and condensed milk go into the filling! Hope this helps! 🙂
I have made this every year for the last four years, at least. Although I do cheat and use frozen pie crust. It’s a favorite around here and a recipe I will use for a great pumpkin pie.
Yay! So happy to hear! Thanks Nicole! 🙂
Can’t wait to make this for Thanksgiving!! How far in advance can this be made and kept in the fridge without sacrificing texture/flavor? I’m trying to do as much before Thanksgiving to keep the day of as easy as possible. Thanks for the recipe!!!
The streusel starts to soften if it’s stored too long. I wouldn’t make it more than a day in advance. Happy Thanksgiving! 🙂