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Pecan Streusel Pumpkin Pie

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 1 9-inch pie
Author Chelsea



  • 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 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). In a small bowl, whisk together the egg and milk and brush that lightly over the edges of the crust.
  • 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.

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!