How to Make Pumpkin Pie with Pecan Crumble Top

Pumpkin pie is a nostalgic dessert for many people. With Thanksgiving coming up next week, it’s the perfect time to share my Pumpkin Pie with Pecan Crumble Top recipe! This pie has a crunchy twist on a classic recipe. The pecans add texture and flavor contrast. Make it with canned or freshly roasted pumpkin, and there’s no need for evaporated or condensed milk. If you need more delicious From Scratch Desserts, check out my collection.

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Ingredients for Pumpkin Pie with Pecan Crumble Top:

• cast iron skillet– I love my cast iron pans!
• pumpkin puree recipe– I really enjoyed roasting pumpkins myself this year. It is easier than it seems and a great way to use your own garden harvest or support a local farmer. I also love using something fresh vs something that potentially has preservatives in it.
• sugar– I like using raw and organic when possible.
• flour-I use organic unbleached flour
• one pie crust
• homemade pumpkin pie spice
• salt
• butter
• milk
• eggs
• pecans

I really want to encourage you to make your own pumpkin spice blend! It is so much better than a store-bought seasoning. You can use this Pumpkin Spice recipe as a starting point and customize it to your liking!

The Age Old Question: Pumpkin or Pecan

I usually end up making multiple pies during family events because I am a people pleaser and I want everyone to have the pie that they are craving. And honestly, who doesn’t want both kinds of pie anyways?! I’ve even been know to make summer pies during winter holidays thanks to my Strawberry Rhubarb Canned Pie Filling. These babies are life savers when you’re craving a spring or summer pie during the dead of winter. So, which is your favorite kind of pie? Oh…and I guess you don’t have to choose between pumpkin and pecan if you make a crunchy pecan crumble on your pumpkin pie, huh?

Pros and Cons of Homemade Pie Crust

Making your own crust can be a tricky task and it takes some practice to master it. Once you do, your pie crusts will be more buttery and flavorful! You can customize a homemade crust to include a little more sugar or a more savory flavor. There are also no preservatives because you control all the ingredients being added. Even though it takes some time and leaves a mess to clean up, most people find that making your own pie crust is worth it.

To Make the Pumpkin Pie Filling

Preheat the oven to 350º and prepare the pie crust. Make your own or use store-bought, it is up to you! Put the pie crust in a 10-inch cast iron or a pie pan.

Combine 2 cups pumpkin puree, 3/4 cup brown sugar, 3 eggs, 3 tsp pumpkin pie spice, 1/2 tsp salt, 1 tsp vanilla, and 1 cup heavy cream in a medium bowl. Mix well and pour into the pie crust. I love an easy one-bowl recipe where you can add everything and go! It’s so simple and comes together quickly. I prefer to use organic flour and sugar when I can!

To Make the Pecan Crumble Top

Melt 7 tbsp of butter and add it to a medium bowl. Mix in 1 cup flour, 3/4 cups sugar, 1 tsp pumpkin pie spice, and 1/2 tsp salt. Once combined, stir in 1/2 cup of pecans. Don’t sprinkle the pecan crumble topping on the pumpkin filling just yet.

Bake at the pie at 350º for 40-45 minutes, or until the pie is mostly set. Remove the pie from the oven and sprinkle the pecan crumble to cover the pie. Bake another 15-20 minutes so the crumble can brown and the pie can finish setting.

Take the pie out of the oven and allow it to cool for about 2 hours. It is best served cold with whipped cream or ice cream!

General Tips for a Delicious Pie

• If you’re making your own crust, use cold ingredients! When you use cold butter, the crust will be flaky and delicious. If the butter is too warm it can make a tougher crust.
• Seal the edges if you’re using a top crust so your filling doesn’t come busting out of the seams.
• Cut vents in the top crust (in pies that have a top crust of course) so steam can escape. If the steam gets trapped in your pie it could be more watery.
• Follow the oven temperature directions of your recipe. Oftentimes, pie recipes start with a higher temperature to help set the crust and then the temperature lowers so the filling will cook evenly.
• Let it cool. I know, this is a tough one and I don’t always follow my advice here. When you let the pie cool completely the filling will set properly and won’t be watery when you take those first few delicious pieces out. It’s so difficult to wait sometimes so if you don’t mind a little extra juice, go ahead and dig in!

Best Homemade Pie Recipes

Pies are a yummy addition to any family meal and a crowd-pleaser at picnics and holiday gatherings. There are so many flavors and recipes to explore, and everyone will have their favorites. I’ve included some of my favorites here.

Black Raspberry Pie is a delicacy that few have the pleasure of trying only if you can get your hands on fresh black raspberries.

If you’re lucky enough to be able to find rhubarb fresh or in the freezer section of your grocery store, give this Classic Rhubarb Pie a try.

If you’re in the mood for mini desserts, you’re in luck! I have a fun Mini Blueberry Pie recipe that you have to try!

Pumpkin Pie with Pecan Crumble Top

This Pumpkin Pie with Pecan Crumble Topping combines the comforting warmth of spiced pumpkin filling with a crumbly, buttery pecan topping. The rich, smooth pumpkin base is perfectly balanced by the sweet, nutty crumble, creating a deliciously indulgent twist on the classic dessert. Ideal for fall gatherings or holiday feasts, this pie is sure to become a seasonal favorite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Servings 8 slices

Equipment

• 10-inch cast iron or pie pan

Ingredients

  

• 1 pie crust

Pumpkin Pie Filling

• 2 cups pumpkin pie puree or 15 oz canned pumpkin
• 3/4 cup brown sugar
• 3 eggs
• 3 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup heavy cream
• 1 tsp vanilla

Pecan Crumble Top

• 1 cup flour
• 3/4 cups sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 7 tbsp butter melted
• 1/2 cup chopped pecans

Instructions

 

• Preheat the oven to 350º and prepare pie crust. Put the pie crust in a 10-inch cast iron or a pie pan.
• Combine all ingredients for the filling in a medium bowl. Mix well and pour into the pie crust.
• Combine butter, sugar, flour, pumpkin pie spice, and salt in a medium bowl. Stir in pecans. Don't put the crumble on the pie yet.
• Bake at 350º for 40 minutes, or until the pie is mostly set. Remove the pie from the oven and add the crumble topping. Bake for another 15-20 minutes so the crumble can brown.
• Take the pie out of the oven and allow it to cool for about 2 hours. It is best served cold with whipped cream or ice cream!