Pumpkin Pecan Crumble Pie
Indulge in the cozy warmth of fall flavors with this Pumpkin Pecan Crumble Pie, a delightful twist on two classic desserts. This easy-to-make recipe combines a creamy, spiced pumpkin filling with a buttery pecan crumble topping, all nestled in a flaky pie crust. Perfectly spiced with cinnamon, ginger, and nutmeg, the pie's rich and velvety texture is balanced by the crunch of oats and pecans in the crumble. Whether you’re hosting a holiday dinner or simply craving a slice of autumn comfort, this pie is the ultimate crowd-pleaser. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a stunning finale to any meal. With just 25 minutes of prep time, this festive dessert is the perfect choice for Thanksgiving or any cozy gathering.
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Recipe Information
Ingredients
- 1 9-inch Prepared pie crust
- 1.5 cups Pumpkin puree
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.75 cup Pecans
- 0.5 cup All-purpose flour
- 0.5 cup Rolled oats
- 0.25 cup Brown sugar (for crumble)
- 4 tablespoons Cold unsalted butter
Instructions
Preheat your oven to 375°F (190°C). Place the prepared pie crust into a 9-inch pie pan and set aside.
In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Stir until smooth.
Add the eggs, one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract until the mixture is fully combined. Set aside.
Pour the pumpkin filling into the prepared pie crust and smooth the top with a spatula.
In a separate mixing bowl, prepare the pecan crumble topping. Combine the pecans, all-purpose flour, rolled oats, and brown sugar.
Cut the cold butter into small cubes and use your hands or a pastry cutter to blend the butter into the dry crumble mixture until it resembles coarse crumbs.
Evenly sprinkle the pecan crumble topping over the pumpkin filling.
Place the pie in the oven and bake for 50 to 60 minutes, or until the filling is set and the crumble topping is golden brown.
Remove the pie from the oven and let it cool to room temperature before serving. Serve with whipped cream or vanilla ice cream for an extra-special treat.
Nutrition Facts
Calories |
4560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.2 g | 345% | |
| Saturated Fat | 105.5 g | 528% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 488.1 g | 177% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 257.2 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 370 mg | 28% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1689 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
