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.
Servings: 8 servings
Equipment
- wax paper
- nonstick baking spray
- 9-inch pie plate
- leaf cookie cutters if desired
- oven
Ingredients
Pumpkin Pie
- 3 tbsp powdered sugar
- 1 package refrigerated piecrusts
- 3 tbsp finely chopped *toasted pecans
- 1 (15-oz.) can pumpkin
- 1¼ cups half-and-half
- ½ cup firmly packed light brown sugar
- 3 large eggs, lightly beaten
- 1 tbsp all-purpose flour
- 1 tsp Pumpkin Pie Spice
- ¼ tsp table salt
- Pecan Streusel Topping (recipe to follow)
- Decorative piecrust leaves and whole pecans for garnish, optional
Pecan Streusel Topping
- 1½ cups pecan halves and pieces
- 1 cup firmly packed light brown sugar
- ¼ cup all-purpose flour
- ¼ cup butter, melted
- ½ teaspoon Pumpkin Pie Spice
Instructions
To toast pecans
- Place chopped pecans on a parchment-lined baking sheet and bake at 350°F, just until they become aromatic, about 5 minutes. Allow to cool before adding to piecrust.
To make Pecan Piecrust
- Unroll piecrust onto a surface dusted with powdered sugar; sprinkle with toasted chopped pecans.
- Place a sheet of wax paper over piecrust and pecans, and gently roll, pressing pecans into crust.
- Fit piecrust, pecan side up, in a lightly greased pie plate. Fold the edges under, and *crimp.
- *if desired instead of crimping, use a leaf design pastry cutter to cut out a decorative leaf edge for your pie from the second piecrust in package. Cut out leaves from entire piecrust, rerolling the scraps. Apply leaves to edge of pie, lightly pressing the bottoms of the leaves into piecrust to attach, overlapping leaves slightly until edge of pie is covered. Bake any leftover leaves on a parchment lined baking sheet for 8 - 10 minutes or until golden, while pie is baking. Allow leaves to cool on wire rack and use a garnish for pie.
Pecan Streusel Topping
- Stir together pecan halves and pieces, brown sugar, flour, melted butter, and pumpkin pie spice in a medium bowl until well combined.
To make Pumpkin Pie
- Whisk together 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. Reduce oven temperature to 325°, and return pie to oven 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).