Pumpkin Pecan Streusel Pie Recipe

Pumpkin Pecan Streusel Pie Recipe

How To Make Pumpkin Pecan Streusel Pie

Surprise your family on Thanksgiving with our pumpkin streusel pie! It’s just like a classic pumpkin pie, topped with a crunchy streusel for extra flavor.

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes

Serves:

Ingredients

  • ¼cupgranulated sugar
  • ¼cuplight brown sugar,packed
  • ½cupdark brown sugar,packed
  • 1tbspflour
  • 2tspcinnamon
  • ½tspground nutmeg
  • ½tspsalt
  • ¼tspground ginger
  • 15ozpumpkin puree
  • 12ozevaporated milk
  • 2large eggs
  • 1pie crust
  • ½cupdark brown sugar,firmly packed
  • ½cupold fashioned oats
  • ¾cuppecans,chopped
  • ¼cupflour
  • ¼cupbutter
  • ½tspground cinnamon
  • ½tspground nutmeg

Instructions

  1. Preheat the oven to 375 degrees F.

  2. To a large bowl, add the pumpkin puree, evaporated milk, and eggs, then mix to combine.

  3. In a second bowl, mix the sugar, light brown sugar, dark brown sugar, flour, cinnamon, nutmeg, salt, and ginger.

  4. Add the dry ingredients to the wet ingredients, then stir to incorporate.

  5. Pour the pumpkin mixture into the pie crust.

Streusel Topping:

  1. Combine the dark brown sugar, old fashioned oats, chopped pecans, flour, butter, cinnamon, and nutmeg in a large bowl.

  2. Sprinkle the pecan streusel evenly over the pie filling.

  3. Bake for 60 to 70 minutes until the middle of the pie is no longer jiggly when touched.

  4. Serve warm, and enjoy!

Nutrition

  • Calories: 485.55kcal
  • Fat: 24.78g
  • Saturated Fat: 9.52g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 9.78g
  • Polyunsaturated Fat: 3.65g
  • Carbohydrates: 61.02g
  • Fiber: 4.05g
  • Sugar: 34.77g
  • Protein: 8.08g
  • Cholesterol: 74.08mg
  • Sodium: 335.48mg
  • Calcium: 173.62mg
  • Potassium: 374.87mg
  • Iron: 2.11mg
  • Vitamin A: 510.13µg
  • Vitamin C: 3.18mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to