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!
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!