Pecan Streusel Pumpkin Pie

Submitted by Kristian Castro

About the cook: I am someone who is passionate about the culinary arts, although I am a novice, I will continue to grow and learn as much as I can to accomplish my goal of becoming a respectable chef.

About the dish: This recipe is ideal for holidays where pumpkin is all the rage, like Halloween, Thanksgiving, and Christmas. There is no better treat than a nice slice of this delicious pumpkin pie.

National Origin: American

Serves: 8

Estimated Time: 1 to 2 Hours


Pecan Streusel Pumpkin Pie
1 ea. 9-inch Pastry Shell, unbaked
16 oz Pumpkin Puree
14 oz Sweetened Condensed Milk
2 ea. Eggs
1 tsp Ground Cinnamon
½ tsp Ground Ginger
½ tsp Ground Nutmeg
½ tsp Ground Cloves
½ tsp Salt
¼ tsp Ground All Spice
½ tsp Vanilla Extract

For the Pecan Streusel Topping:
½ cup Light Brown Sugar, packed
½ cup Flour
¼ cup Butter
¼ cup Pecans, chopped


1. Heat oven to 400 F
2. In a large mixing bowl combine pumpkin, condensed milk, eggs, ground spices, salt, and vanilla extract. Blend well.
3. For the streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans and set aside.
4. Pour pumpkin mixture into the unbaked pastry shell. Bake for about 15 minutes.
5. Reduce the oven temperature to 350 F. Bake for 25 minutes longer.
6. Sprinkle streusel topping over the pie. Continue baking at 350 F for about 20-25 minutes longer, or until golden brown, and the filling is set.

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