Pumpkin-Pecan Streusel Pie with Pecan Piecrust!

A delicious spin on the classic pumpkin pie, with a sweet and crunchy streusel topping for your Thanksgiving feast!

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!

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

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.

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Instead of crimping, I added a decorative leaf edge to the piecrust,

using a spring-loaded leaf pastry cutter.

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

Ingredients

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.

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

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

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. :)

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