This pumpkin pie with pecan crust features a pie filled with a comforting mixture of pumpkin filling and a buttery streusel.
Like a pumpkin pie, the filling in these pies uses canned pumpkin puree, evaporated milk, brown sugar, granulated sugar, and warm spices to create a rich and creamy texture for a mouthwatering dessert.
For more Pumpkin-Inspired recipes, check out these recipes: Pumpkin Pie, Pumpkin Flan, Pumpkin Scones, or Pumpkin Bundt Cake with Pumpkin Glaze.
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How to Make Pumpkin Pie with Pecan Crust
Note: The full instruction is provided in the recipe card below.
Preheat the oven to 375 °F and set an oven rack in the middle. Spray a nonstick 9-inch springform pan with nonstick cooking spray. Set aside. Combine all the crust ingredients in the bowl of a food processor fitted with a steel blade.
Process until the Pecans are finely ground, then transfer the crust mixture to the prepared springform pan and pat it into an even layer; set aside. In a large bowl, combine all the pumpkin filling ingredients until smooth and well combined.
Pour the filling over the pecan crust—Bake Pumpkin Pie with Pecan Crust for 30 minutes. In a medium bowl, mix the flour, oats, nutmeg, cinnamon, and sugars.
With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Mix in the chopped toasted pecans.
Freeze until chilled, about 5 minutes. Remove the partially baked Pumpkin Pie with Pecan Crust from the oven, sprinkle the streusel topping over the filling, and return the pumpkin pie to the oven.
Bake the pumpkin pie with pecan crust until the topping is golden-brown, for about 20 to 25 minutes (it will still wobble). Let the Pumpkin Pie with Pecan Crust cool completely on a rack for 4 to 5 hours.
To serve, remove the outer ring from the springform pan and transfer the Pumpkin Pie with Pecan Crust to a serving platter. Slice into wedges and serve with Rum Whipped Cream, if desired.
How to Make Rum-Whipped Cream
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. Add the sugar, vanilla, and rum when it starts to thicken. Continue to whip until it forms stiff peaks.
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📖 Recipe
Easy Pumpkin Pie with Pecan Crust
Ingredients
For the Pecan Crust:
- 100g (1 cup) pecans, toasted
- 94g (¾ cup) all-purpose flour
- 81 (6 tablespoons) packed light brown sugar
- 28g (4 tablespoons) unsalted butter , melted
- ⅛ teaspoon Kosher salt
For the Pumpkin Pie Filling:
- 2 large eggs , room temperature
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon allspice
- ⅛ teaspoon Kosher salt
- 1 (15-oz) can pure pumpkin, such as Libby's
- 1 (12 fl-oz) can full-fat evaporated milk
- 1 tablespoon pure vanilla extract
- 1 tablespoon dark rum , optional
For the Streusel:
- 4 tablespoons packed light brown sugar
- 4 tablespoons granulated sugar
- ½ cup old fashioned oats such as Quaker
- ⅓ cup all-purpose flour
- ¾ cup toasted pecans, chopped
- 4 tablespoons unsalted butter , softened
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
For the Rum Whipped Cream:
- 1 cup (½ pint) cold heavy cream
- 4 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon dark rum
Instructions
- Make the crust: Preheat the oven to 375 °F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
- Combine all the crust ingredients in the bowl of a food processor fitted with the steel blade. Process until the Pecans are finely ground, then transfer the crust mixture to the prepared springform pan and pat into an even layer; set aside.
- Make the Filling: In a large bowl, combine all the pumpkin filling ingredients until smooth and well combined. Pour the filling over the pecan crust—Bake Pumpkin Pie for 30 minutes.
- Make the Streusel Topping: In a medium bowl, mix the flour, oats, nutmeg, cinnamon, vanilla, and sugars. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Mix in the chopped toasted pecans. Freeze until chilled, about 5 minutes.
- Remove the partially baked Pumpkin Pie with Pecan Crust from the oven, sprinkle the streusel topping over the filling, and return the pumpkin pie to the oven. Bake the Pumpkin Pie with Pecan Crust until the topping is golden-brown, about 20 to 25 minutes (it will still wobble a bit).
- Let the Pumpkin Pie with Pecan Crust cool completely on a rack, for about 4 to 5 hours. To serve, remove the outer ring from the springform pan and transfer the Pumpkin Pie with Pecan Crust to a serving platter. Slice into wedges and serve with Rum Whipped Cream, if desired.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
