Thursday, November 12, 2015

Pumpkin Pecan Streusel Pie

There is something magical about the kitchen aroma of a pumpkin pie baking!

This is a kicked up version of pumpkin pie which has caught my attention. Love pressing pecans in the pie crust and the streusel topping sounds delicious.

The recipe comes from Southern Living, where the recipes are always awesome :)


    • 3 tablespoons powdered sugar
    • 1/2 (14.1-oz.) package refrigerated pie crust 
    • 3 tablespoons finely chopped toasted pecans 
    • Wax paper
    • Vegetable cooking spray
    • 1 (15-oz.) can pumpkin 
    • 1 1/4 cups half-and-half
    • 1/2 cup firmly packed light brown sugar
    • 3 large eggs, lightly beaten
    • 1 tablespoon all-purpose flour
    • 1 teaspoon pumpkin pie spice
    • 1/4 teaspoon table salt

Garnish: toasted pecan halves


Preheat oven to 350°. 

Pecan Pie Crust How-to

On surface dusted with powdered sugar; u
nroll pie crust and sprinkle with chopped pecans.

Press pecans into crust by gently rolling pie crust and pecans with a sheet of wax paper over pie crust and pecans.  

Fit pie crust in a lightly greased pie plate, 
pecan side up. Fold the edges under and crimp.

Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and combined. Pour into prepared pie crust.

Bake at 350° for 45 minutes. Shield edges with aluminum foil after 20 minutes to prevent excessive browning. 

Carefully top pie with Pecan Streusel Topping. 

Reduce oven temperature to 325°, and bake 25 minutes. Prevent excessive browning by covering pie with aluminum foil after 5 to 10 minutes. 

Cool completely on a wire rack (about 2 hours).

Pecan Streusel Topping


    • 1 1/2 cups pecan halves and pieces 
    • 1 cup firmly packed light brown sugar
    • 1/4 cup all-purpose flour
    • 1/4 cup butter, melted 
    • 1/2 teaspoon pumpkin pie spice


In a medium bowl, stir pecan halves and pieces, brown sugar, flour, melted butter, melted, and pumpkin pie spice until well combined.

Recipe and Photo Source:

Pam Lolley, Southern Living, NOVEMBER 2015

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Photo: Helen Norman; Styling: Heather Chadduck Hillegas

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