A buttery, golden toasted pecan crumble does double duty as a crust and streusel topping. Filled with a smooth and luscious pumpkin pie filling, this Toasted Pecan Streusel Pumpkin Pie is then baked to golden glory!
A smooth, creamy, and perfectly spiced pumpkin pie filling will do it for me every time, but packed between toasty pecan buttery, crumbly goodness, and it’s kind of amazing! Just saying.
My friends and family gleefully tease me for being the quintessential All American Pumpkin Spice Girl. It’s a slight obsession. Pumpkin makes an appearance at my house year round, like Cheesecake Stuffed Pumpkin Bread, Pumpkin Pie Pancakes, and even for dinner with this insane Sage Butter Roasted Pumpkin. I even blame all of my pregnancy weight on pumpkin pie shakes. Seriously. It wasn’t my fault!
The inspiration for this recipes comes from two places. When it occurred to me on the first cool day that it was definitely time for a pumpkin pie, I started to brainstorm on how I could upscale one of my favorite desserts in a decadent way. Recently I fell in love with this Blueberry Crumble Pie and the amazing toasted almost crust and crumble, and as Gru would say to his Minions…’lightbulb’!
Pies do not have to be hard! Especially when you don’t have to fool with a pastry crust.
This Toasted Pecan Streusel Pumpkin Pie comes together in minutes.
- Toast pecans until they are golden and fragrant.
- Mix them with butter, flour, sugar, and spices.
- Pat half of the mixture into a pie plate
- Whisk together an easy pumpkin filling.
- Top the filling with the remaining crumble and bake to golden glory!
How to make a Toasted Pecan Streusel Pumpkin Pie
Begin by toasting pecan halves or pieces on a large baking sheet in a 350 degree oven for about 10 minutes, stirring twice until golden and fragrant.
Chop the toasted pecans and add them to a mixing bowl with butter, flour, sugar, salt, and fresh grated nutmeg for the streusel.
What is Streusel? And is it the same as a crumble or crumb?
Streusel is is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats. In this instance, used as fruit topping, crumble and crumb are the same as a streusel.
Using a pastry blender or two knives, cut together the streusel mixture until it resembles course crumbs.
Pat half of the mixture firmly into a 9 or 10” pie plate making sure the crust is a consistent thickness.
In a medium size mixing bowl, whisk together pumpkin purée, condensed milk, sugar, eggs, and spices. After whisked together, pour the pumpkin filling mixture onto the crust. Bake for 15 minutes on 425. This is so the streusel doesn’t sink to the bottom of the pie.
With a large baking sheet placed under the pie to catch the crumbs, sprinkle the remaining crumble on the pie and bake for another 40 minutes at a reduced temperature.
Cool to room temperature and top with a dollop of whipped cream. Garnish with fresh grated nutmeg if desired.
If you love crumble and streusel as much as I do, make sure to try
- Fresh Peach Pie with Crumble
- Blueberry Sour Cream Muffins with Streusel
- Cast Iron Skillet Blackberry Crumble
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Toasted Pecan Streusel Pumpkin Pie
Streusel Crust and Crumble
- 3/4 cup pecans, toasted and coarsely chopped
- 1.5 cups flour
- 2/3 cup butter, chilled and cut into 1/2" pieces
- 1/3 cup sugar
- 1/2 teaspoon nutmeg, fresh grated or 1/4 teaspoon ground
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
Pumpkin Pie Filling
- 2 eggs
- 15 ounces pumpkin
- 12 ounces evaporated milk
- 3/4 cup sugar
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon salt
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon nutmeg, fresh grated
- 1/4 teaspoon cloves, ground
- Preheat the oven to 350 degrees.
- Spread the pecan halves or pieces on a large baking sheet.
- Bake for 10 minutes, stirring several times, until the pecans are slightly darker in color and fragrant.
- Increase the oven temperature to 425 degrees.
- In a large mixing bowl, add the slightly cooled, chopped pecans and the remainder of the streusel ingredients. Use a pastry cutter or two knives to cut the cold butter into the dry ingredients until the mixture resembles course crumbs.
- Press HALF of the mixture into the bottom of a 9" or 10" pie plate, keeping a consistent thickness throughout.
- In a medium size mixing bowl, whisk together the pumpkin pie filling unil well combined.
- Pour into the crust and bake for 15 minutes.
- Reduce oven temperature to 350 degrees.
- Placing a large baking sheet on the rack below the pie to catch crumbs, sprinkle the other half of the streusel mixture on top of the pie.
- Bake for 35-45 minutes until the center is set, and a knife inserted into the center comes out relatively clean, and the streusel is golden.
- Cool to room temperature to serve.