Pumpkin Pecan Pie

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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! via chelseasmessyapron.com

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:

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!

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Pecan Streusel Pumpkin Pie

5 from 4 votes
Print Recipe

Pecan Streusel Pumpkin Pie

5 from 4 votes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 1 9-inch pie
Chelsea Lords



  • 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

Pumpkin 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 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

Optional Maple Whipped Cream

  • 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 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.


  • 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.

Optional Maple Whipped Cream

  • 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!

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.


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  1. I had been hemming and hawing over what to make as the fourth and final dessert for Thanksgiving. This pie just made the cut. Looks delicious! So happy to have stumbled upon your blog. Beautiful site!

  2. This recipe looks fantastic! I’m planning to use a different pie crust recipe that is only butter based and doesn’t include shortening. Would you recommend par/blind baking the crust first before adding in the filling?

    1. Yes, you will probably need to bake it for a little first. I would fill your crust with pie weights (or tin foil topped with dry beans or rice) and bake it for at least 20 minutes before adding in the rest. I wish I could tell you exact timing, but without testing with your recipe I’m not certain. But hopefully that helps!

  3. Hi Chelsea, I’m in the middle of making this recipe and just realized there is no sugar in the filling! I know there is sweetend condensed mulk, but it doesn’t seem very sweet. Last week I made another pumpkin pie recipe with sw. Cond. Milk and it called for a half cup of sugar as well. Is this an error in your recipe?

    1. Hi Joan! Thanks for the comment ☺️ No error; I’ve found the filling to be plenty sweet with the sweetened condensed milk. That said, feel free to add in some sugar if you’d like ☺️ Happy thanksgiving!

  4. Ran out of time to make the crust! Could I used store bought? Do you think I still need to pre-bake a store bought crust?

    1. That should work great! Check what the package says for general cooking times but I doubt you’ll need to pre cook ☺️ Enjoy!

  5. 5 stars
    HI Chelsea,
    I made this for Thanksgiving and it was a huge hit! The crust was the most troublesome for me but that was because I have never made one before. I found that the dough stuck to the tin foil I used with the beans so I know for next time that I need to spray it with non-stick. I also decided to make it in my food processor, which worked tremendously well. The filling/nut combo was truly spectacular. I have literally NEVER had a pumpkin pie that I enjoyed but I loved this! Thank you so much for your recipes, I don’t know what I did before I found your blog!

    1. So great to hear all your reviews Kate, I appreciate them!! 🙂 I’m so happy you’ve been enjoying my recipes and I’m so thrilled this pie was a hit!! Making it in your food processor is a great idea! Thanks for your kind words 🙂

  6. 5 stars
    Fabulous way to make a pumpkin pie! Didn’t have maple for the whipped cream but it was wonderful. Made it with fresh pumpkin purée! So good!

  7. 5 stars
    This pie is always a huge hit when I make it, I cheat though and use the frozen pie crusts instead of making it from scratch. I’ve been thinking about trying this recipe as tarts, with the pre-made frozen tart crusts. If so, they probably wouldn’t take as long to bake right? I would have to cook them less?

    1. Hahaha no judgement there! Yes they would probably cook quicker! What size tarts? I would just keep an eye on them while they are cooking and they should come out great! 🙂

  8. Hi! Your recipe sounds great but I was wondering if it would work on a graham cracker type crust? I was hoping to make a specaloos crust pumpkin pie instead of a traditional crust.

  9. 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!!!

    1. The streusel starts to soften if it’s stored too long. I wouldn’t make it more than a day in advance. Happy Thanksgiving! 🙂

  10. 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.

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