A buttery, golden toasted pecan crumble does double duty as a crust and crumble topping. Filled with a smooth and luscious pumpkin pie filling, this Toasted Pecan Streusel Pumpkin Pie is then baked to golden glory.
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.
Pie plates can have a variance of depth. Depending on what size/depth used, there may be a small amount of extra pumpkin pie filling.