Pumpkin-Pecan Streusel Pie with Pecan Piecrust!


Pumpkin-Pecan Streusel Pie was one of six drool-worthy desserts, starring the South’s favorite nut, in the “pecan delights” section in the November issue of Southern Living Magazine!


Alas, I’m not a fan of pumpkin pie {insert *gasp* here}. . .  it’s a texture thing for me. So when I saw this recipe, I loved the idea of a streusel topping for a sweet crunchy layer on pumpkin pie for Thanksgiving. This is a keeper recipe and one to add to your Thanksgiving day feast if you are looking for a delicious spin on the classic pumpkin pie!

Pecan Studded Pie Crust

In addition to the pecan streusel topping, the pie has a pecan-studded piecrust!

Pecan Studded Pie Crust with Leaves

For the pecan piecrust, I used a package of refrigerated piecrusts. Unroll one piecrust onto a surface dusted with powdered sugar. (Use powdered sugar instead of flour to roll out your crust and to eliminate the chance of making the crust tough.) Sprinkle with 3 tablespoons finely chopped toasted pecans. Place a sheet of wax paper over piecrust and pecans, and gently roll, pressing pecans into crust. Place your piecrust, pecan side up, in a lightly greased pie plate. Fold the edges under and crimp.


Instead of crimping, I added a decorative leaf edge to the piecrust, using a spring-loaded leaf pastry cutter from Williams-Sonoma that I purchased several years ago. They have a similar set in stock, here.


Lightly press the bottom of the leaves into the piecrust, overlapping some. After applying the leaves to the piecrust, bake any remaining leaves if desired separately on a parchment lined baking sheet pie for 8 – 10 minutes, or until golden to use for garnish for the pie.


Once your piecrust is in your plate you’re ready to add the filling.

Filling Ingredients

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

Whisk together the pumpkin and next 6 ingredients in a large bowl until smooth and well incorporated; pour into prepared piecrust.


Bake at 350° for 45 minutes, shielding edges with aluminum foil after 20 minutes, if needed to prevent excessive browning. Remove pie from oven and carefully top pie with Pecan Streusel Topping. Return to oven and reduce oven temperature to 325°, and bake 25 minutes, covering pie with aluminum foil after 5 to 10 minutes to prevent excessive browning. 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

Stir together pecan halves and pieces, brown sugar, flour, melted butter, and pumpkin pie spice in a medium bowl until well combined. You can find a printable recipe, here.


I so enjoyed reading everyone’s favorite food and Thanksgiving tradition who entered my giveaway.

Wallace 6-Piece Turkey Hostess Set Giveaway

The winner of the Wallace 6-Piece Turkey Hostess Set is Cynthia Raines.

Mikasa Alexandria Dinnerware Giveaway!

And the Alexandria 16 Piece Dinnerware Set by Mikasa goes to Kathryn Harris. I’ll be in touch with you both by email to get your winnings to you!


 I found cute pie slice boxes for fun “to-go” containers on sale at World Market in a package with two designs, “You’re Sweet as Pie” and “Giving Thanks Again”.


Thank you for my sweet congratulatory wishes and comments on the milestone of my 1000th post. You’re sweet as pie. :)

Pumpkin-Pecan Streusel Pie with Pecan Piecrust

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  42 comments for “Pumpkin-Pecan Streusel Pie with Pecan Piecrust!

  1. Michelle
    November 16, 2015 at 7:53 am

    Congratulations ladies! Happy Thanksgiving !🦃🦃

  2. November 16, 2015 at 8:35 am

    Mary, Even though I love the traditional pumpkin pie and could actually eat the entire pie myself, this new recipe is amazing. I’m drooling just thinking about the topping and the pecans in the crust! And rolling the dough in powdered sugar is such a good idea too! Oh, yum!!! Congratulations on your 1000th post! (I just reached my 100th~~need to catch up :) ). Thanks for the recipe idea and have a wonderful day. Linda

  3. Marty Larson
    November 16, 2015 at 8:53 am

    This pie is gorgeous, and oh so tempting. I love the idea of adding nuts to the crust. Brilliant! I’m going to try this, even though I don’t do pie. I usually just bake the custard without the crust.

  4. November 16, 2015 at 9:09 am

    Congratulations to the winners of your generous give-away!!

    Mary, this pie is ALMOST too pretty to eat…almost! I may try it but I’ll have to make Ms. C. her own plain pumpkin since she doesn’t care for nuts.
    The leafy border is simply beautiful…well done!! I hope mine looks half as nice.
    Thanks for sharing the technique!

  5. Ellen Stillabower
    November 16, 2015 at 9:26 am

    Congratulations to the two lucky ladies!! I’m so jealous, I love that serving set…you’ll both have beautiful tables!! Enjoy your Thanksgiving feasts!!!

    Mary, that pie is beautiful!! Can’t wait to try!! I particularly liked the old silver forks you had sitting on your dessert plates! They are beautiful. I love old silverware! Thanks for the giveaways they are fun..have a wonderful Monday!! 🤗🍴🍽

  6. November 16, 2015 at 9:39 am

    What a gorgeous pie of both of my favorite flavors, Mary! I’m cooking Thanksgiving dinner for my dear 86 year old Mom this year, and my spring loaded pastry cutters are flying along with me to Ohio. She will love not having to cook this year. I missed those cute take out pie boxes at my last visit to World Market.
    Congratulations to the winners of your wonderful giveaway, Mary!

  7. November 16, 2015 at 10:00 am

    Such a pretty pie and I love your little boxes!

  8. November 16, 2015 at 10:17 am

    Congratulation, ladies!
    I love pumpkin pie! This recipe sounds amazing…love the leaf design on the crust. Cute boxes as well…World Market, here I come!

  9. Donna C
    November 16, 2015 at 10:37 am

    Congratulations to Cynthia and Kathryn!
    Ohmygosh, this recipe sounds delish and I can’t wait to try it. The pie piece boxes are TOO perfect! Heading to WM to find some! Thank you for sharing. Have a great day, Mary!

  10. November 16, 2015 at 11:02 am

    Oh Giiiiirl…..you’re killing me here. I’ve already got 3 different pies on my menu and now I’ve got to add a 4th!!!
    I must have some of those leaf molds and I absolutely must have those serving pieces too. Did they come from WS as well?
    You better watch out.::world market may be calling to hire you as spokesperson for them…can’t tell u how many times I’ve gone running there in search of fun goodies you’ve told us about!!
    I just wanna make a puuuuurty pie like that!!!
    Hurry up Williams Sonoma … Open your doors!!!!

  11. November 16, 2015 at 11:21 am

    I believe the streusel topping would make pumpkin pie better for me, too. The leaves on the crust are “da bomb”.

  12. November 16, 2015 at 11:38 am

    Oh how cute Mary! I don’t like pumpkin pie either, but I could eat anything in a pecan studded crust garnished with falling pie crust leaves! Fantastic pie, makes me want to run to the kitchen and play with my cookie cutters. Love the take out boxes too~

  13. Debbie
    November 16, 2015 at 11:40 am

    Such a beautiful pie. Almost too pretty to eat! ALMOST! Congrats to the lucky winners!

  14. November 16, 2015 at 12:47 pm

    I do love pumpkin pie but THIS is even better!!! I love nuts and streusal toppings so this is a keeper as you said! It is also beautiful!. I have to add, I have enjoyed every single one of your 1000 posts that I have seen. I am sure I missed some bUT I have revisieted many so I bet I am up to 1000:):) Have a beautiful day.

  15. Mary Hennessey
    November 16, 2015 at 12:50 pm

    Although I live in a high mountain valley far from all the stores at which you pick up all the amazing gadgets and table accessories you use I adore reading every one of your posts and imagine myself putting together things that look like yours! But this pie, minus the leaf directions I can definitely do and will. Thanks so much!

  16. Kathy
    November 16, 2015 at 3:56 pm

    Thank you so much for contacting me, Mary regarding me winning the dinnerware set. I’m so excited and the dishes will be a part of my holiday entertaining for many years to come. I love your blog and especially the way you decorate…it’s right up my alley.

  17. November 16, 2015 at 7:04 pm

    this pie looks AMAZING! That crust sounds especially good!!! Congrats on your 1000 post!

  18. Cynthia Raines
    November 16, 2015 at 11:23 pm

    Hi Mary! Thank you SO Much! I’m over the moon with excitement in winning the Wallace 6 piece Turkey Hostess Serving set! They are just so beautiful and I will enjoy using them to serve this year’s Thanksgiving dinner. I’ll be bragging on you and your wonderful blog throughout the entire dinner – lol (but they already know you as the lady with the beautiful garden shed, precious fur-babies, lovely tablescapes, great recipes, stunning pictures, gorgeous pontoon boat, etc.). Thanks again and may you have a wonderful Thanksgiving!

  19. November 17, 2015 at 12:00 am

    This takes pumpkin pie to the outer limits in taste and presentation…Love the idea of the streusel topping and also using the leaves rather than crimping…genius! And congrats to Cynthia!

  20. donley1214
    November 17, 2015 at 10:33 am

    Congratulations to the winners and many blessing to all as you celebrate Thanksgiving. Can’t wait to try this pie recipe. Thankfully W & S have online shopping, so I plan to get some cutters. Wish I had a Trader Joes and World Market near by, but alas, I will make do with what we have available. Congrats on your 1000 posting!

  21. November 17, 2015 at 9:51 pm

    Beautiful pie that looks scrumptious and pretty!
    Congratulations on your 1000th post. Lots of inspiration!!!
    Congrats to winners.

  22. Granny Gay
    November 17, 2015 at 11:35 pm

    Thoroughly enjoyed this post! What a GREAT pie…thank you so much for sharing, and congratulations for having achieved your 1000th post!!!
    Happy Thanksgiving!

  23. Betty Dotson
    November 18, 2015 at 5:10 am

    I was just thinking about what dessert I was going to carry to our church Thanksgiving
    Dinner & I’ve just decided!

    I haven’t had time to play with my new spring-loaded leaf cutters, so it will be a fun experiment.

    Thank you for the giveaway & congratulations to the winners!

    Have a Blessed Thanksgiving

  24. Ruth Willson
    November 18, 2015 at 7:25 am

    I would like to get a leaf cookie cutter. Where did you get yours? Thanks.

    • November 18, 2015 at 9:50 am

      I added a decorative leaf edge to the piecrust, using a spring-loaded leaf pastry cutter from Williams-Sonoma that I purchased several years ago. They have a similar set in stock.

  25. November 18, 2015 at 8:58 am

    Oh my this looks almost too pretty to eat!

  26. Paula
    November 18, 2015 at 7:26 pm

    Congrats to the Ladies !!

    Mary, the pie is amazing !!


  27. November 18, 2015 at 10:07 pm

    Oh my, that looks scrumptious!

  28. JP
    November 24, 2015 at 1:17 pm

    Oh, my, oh my, oh, my! This looks amazing and I hope to be able to try it out in the future….just not this year….won’t be celebrating the Holiday due to a loss of a dear family member. Wishing you a wonderful Holiday with yours!

  29. Milissa
    November 26, 2016 at 7:50 pm

    I always make a pecan pumpkin pie. I love your recipe and really enjoyed the pecan studded crust. What a great idea. I may use the same crust with my caramel apple streusel pie. I have a small family so I’m always trying to combine flavors so everyone has their favorites at the holidays.

  30. Madonna
    November 13, 2017 at 11:50 am

    What a clever idea rolling the nuts into the pie dough and using powdered sugar. I pinned so I wouldn’t forget.

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