Why not keep enjoying fall flavors this week? From apple pie pancakes to pumpkin pie, the season offers so many comforting treats. Today’s recipe is a Pecan Maple Streusel Pumpkin Pie — rich, spiced, and topped with a crunchy pecan streusel. It’s perfect for Thanksgiving or any gathering where a memorable dessert is welcome.
This pie travels well and was a hit when we shared it with friends. I skipped the maple drizzle and still loved the result — the filling is already nicely sweet and full of flavor, so the glaze is optional if you prefer to keep it simpler.
A note about the crust: mine wasn’t picture-perfect, but it tasted great. I used all butter instead of a combination of butter and shortening. The buttermilk in the dough adds a pleasant tang that balances the sweet pumpkin filling.
Pecan Maple Streusel Pumpkin Pie
Recipe adapted from America’s Best Harvest Pies by The America Pie Council with Linda Hoskins (republished with permission)
Ingredients
Crust:
- 2 3/4 cups all-purpose flour
- 1 tsp table salt (or slightly less sea salt)
- 3/4 cup vegetable shortening (butter can be used instead)
- 1/2 cup butter, cold
- 1 egg, slightly beaten
- 1/3 cup cold buttermilk
Filling:
- 2 eggs, slightly beaten
- 15 oz canned pumpkin
- 14 oz sweetened condensed milk
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
Topping:
- 1/4 cup packed light brown sugar
- 3 tbsp flour
- 1/2 tsp cinnamon
- 2 tbsp cold butter
- 1/2 cup chopped pecans
Maple Drizzle (optional):
- 1 cup confectioner’s sugar
- 3 tbsp whipping cream
- 1/2 tsp mapleine or a small amount of maple extract
Directions
- For the crust: In a large bowl, combine flour and salt. Cut in shortening until the mixture resembles coarse cornmeal, then cut in cold butter until pea-sized pieces remain. In a small bowl, beat the egg and mix in the cold buttermilk — the mixture will look slightly gelatinous. Quickly stir the buttermilk mixture into the flour just until the dough begins to hold together. You can also pulse everything in a food processor. Divide the dough into two discs, wrap tightly in plastic, and refrigerate at least one hour (up to two days).
- When ready, preheat the oven to 375°F (190°C). Roll one dough disc on a lightly floured surface to fit a 9-inch pie pan. Line the pan and, if desired, place parchment and pie weights for blind baking. Bake about 20 minutes until the crust is nearly set and just starting to color. Remove parchment and weights and let the crust cool slightly.
- For the filling: Increase oven temperature to 425°F (220°C). In a medium bowl, lightly beat the eggs, then whisk in pumpkin and sweetened condensed milk. Stir in cinnamon, ginger, nutmeg, and cloves until smooth.
- For the streusel: In a bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter until the mixture forms small clumps, then stir in chopped pecans.
- Pour the pumpkin filling into the pre-baked crust. Evenly scatter the streusel over the filling, gently pressing the topping so it stays on top without mixing into the filling. Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake an additional 45 minutes, or until a knife inserted near the center comes out clean. Shield the crust edges with foil if they brown too quickly.
- Remove the pie and let it cool completely on a rack. If using the maple drizzle: once cooled, whisk confectioner’s sugar, whipping cream, and maple extract until smooth, then drizzle over the pie.
- Refrigerate at least two hours before serving to allow the filling to set.
Phew — there are several steps, but the process is straightforward, especially if you use a food processor to make the dough. The result is a flaky, tangy crust with a warmly spiced pumpkin filling and a buttery pecan streusel that adds great texture.
The recipe comes from America’s Best Harvest Pies by The America Pie Council with Linda Hoskins. The cookbook features a wide variety of pie categories — apple, blueberry, cherry and mixed fruit, mixed berry, peach, pumpkin, raisin, raspberry, strawberry, and sweet potato — with recipes submitted by competitors from the National Pie Championships. It’s a practical collection with contest-entry photos that show each pie as it was presented.
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My favorite pie is my mom’s strawberry rhubarb pie, with my aunt’s French chocolate silk pie a close second. Both are classics in our family.
On a personal note: I taught a Body Combat class this morning, had a midwife appointment, and am already 26 weeks along — time flies. Now I’ll enjoy a bit of sewing while the little one naps.
Have a great day!
Heather
I received a complimentary copy of this book from the publisher for review; all opinions are my own.