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.
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.
This pumpkin pie with pecan crust features a pie filled with a 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.
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
How to Store & Re-HeatTo store: You should first allow it to cool to room temperature. Once it has cooled, cover it loosely with plastic wrap or aluminum foil and refrigerate for up to 4 days. You can also freeze the pie for up to 2 months by wrapping it tightly in plastic wrap and then in aluminum foil or placing it in an airtight container. To reheat: Preheat the oven to 350°F (175°C) and place the pie on a baking sheet. Cover the Pumpkin Pie with Pecan Crust loosely with aluminum foil to prevent the crust and streusel from burning. Bake for 10-15 minutes or until the filling is warmed through. Remove the aluminum foil and continue to bake for another 10-15 minutes, or until the crust and streusel are crispy and golden brown. Allow the pumpkin Pie with Pecan Crust to cool for a few minutes before serving. Reheating the pie will not affect the texture or taste; it will taste just as delicious as freshly baked.Make-AheadThe crust can be made a day ahead and stored at room temperature, wrapped in plastic up to 2 days in advance. In addition, Pumpkin Pie with Pecan Crust can be made a day ahead and stored, covered with plastic wrap or foil, in the refrigerator for up to 2 days.How to FreezeThe Assembled Pumpkin Pie with Pecan Crust can be frozen for up to 3 months. To freeze, place pumpkin pie with pecan crust (without whipped cream) on a baking sheet in the freezer until frozen solid; then wrap it tightly with a few layers of plastic wrap and another few double layers of foil. When ready to eat, bring it to room temperature and top it with whipped cream before serving.
Nutrition
Nutrition Facts
Easy Pumpkin Pie with Pecan Crust
Amount per Serving
Calories
433
% Daily Value*
Fat
24
g
37
%
Saturated Fat
9
g
56
%
Trans Fat
0.2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
65
mg
22
%
Sodium
71
mg
3
%
Potassium
147
mg
4
%
Carbohydrates
50
g
17
%
Fiber
2
g
8
%
Sugar
36
g
40
%
Protein
5
g
10
%
Vitamin A
528
IU
11
%
Vitamin C
0.3
mg
0
%
Calcium
52
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
