Pecan Streusel Pumpkin Pie

Traditional pumpkin pie has a delicious twist-made with a crunchy  pecan streusel topping and in the new-fashioned way with condensed milk .
Pecan Streusel Pumpkin Pie

Pecan Streusel  Pumpkin Pie

By Sue Lau |Palatable Pastime

My recipe of the day  with the  Baking Bloggers group is for Pecan Streusel  Pumpkin Pie. For November the group voted to do holiday  pies and here it is.

Can you believe it is almost Thanksgiving already? Time flies when you are in the kitchen having fun!

Pecan Streusel Pumpkin Pie

I was going to do the base of this pie with the “new-fashioned” Libby’s recipe they have come out with, but that recipe crashed and burned as it has too much liquid in it. I mean, it will eventually bake out after around 90 minutes, but it does make pie baking difficult. Plus the texture wasn’t as good as what I have amended it with.

New-Fashioned Pie

So this is a modified Libby’s new-fashioned with a repair job done to it and it works swimmingly. I had actually thought it looked like too much liquid in the first one, but had trusted that they tested it out. Nope. How unfortunate for their brand as that older recipe is a very trusted one.

Streusel Topping

I have also put together a streusel as a topping- which is added gently after the pie bakes a little bit, to let the filling thicken ever so slightly (you don’t want your streusel sinking). Also when you add it, don’t do it in big handfuls,  but sprinkle gently.

Pecan Streusel Pumpkin Pie

Baking Bloggers

Holiday Pies

Pecan Streusel Pumpkin Pie

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Pecan Streusel Pumpkin Pie

Pecan Streusel Pumpkin Pie

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour
Course Dessert, Pie
Cuisine American
Servings 7



  • 1 single pie crust
  • 15 ounce can pumpkin
  • 14 ounce can sweetened condensed milk
  • 2 large eggs
  • 1/4 cup whole milk
  • 2 tablespoons molasses
  • 1-1/4 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg


  • 1/2 cup all-purpose flour
  • 4 tablespoons cold butter diced
  • 1/2 cup chopped pecans
  • 1/4 teaspoon cinnamon


  • Preheat oven to 450F.
  • Mix streusel ingredients together with a fork or pastry cutter until crumbly and set aside.
  • Place pie crust in a deep dish pie plate and flute edges.
  • Whisk together ingredients for pie filling and pour into crust.
  • Bake at 450F for 15 minutes, then remove pie from oven.
  • Reduce oven temperature to 350F.
  • Gently sprinkle streusel over the top of the pie and return to the oven.
  • Bake 40-45 minutes more or until a knife inserted comes out without wet batter clinging to it.
  • Cool pie completely and serve.
  • Refrigerate unused portions.


From the kitchen of
Keyword new-fashioned, streusel
Tried this recipe?Let us know how it was!

Pecan Streusel  Pumpkin  Pie

Pecan Streusel Pumpkin Pie

8 responses

    • It probably doesn’t change it enough for those who don’t like squash in pie. But there are so many desserts to choose from there are no worries.

  1. My pumpkin pie recipe is almost identical to yours. However one year I made it with an off brand sweetened condensed milk, and it failed, soupy and nasty tasting. I learned that you do need quality ingredients. All that being said, totally trying the streusel topping for my next pie.

    • I haven’t had issues with any brands. This one you could tell from adding the wets on the label to each other that it didn’t add up. I dropped the milk by 75%.

  2. I hate when you know a recipe seems fishy, but make it anyway and you’re proven right. Such a waste of time. But I feel like the streusel topping made up for it.

    • Second time around was great though. I didn’t get complaints on the first one either, but I can’t ask people to spend all night baking a pie. LOL!

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