Thursday, November 26, 2015

Pumpkin-Pecan Streusel Pie


Makes 8 servings
Total time: 3 Hours, 40 Minutes

Recipe Time

Hands-on: 20 Minutes
Total: 3 Hours, 40 Minutes


3 tablespoons powdered sugar
Piecrust- I found a recipe.
3 tablespoons finely chopped toasted pecans 
plastic wrap 
Cooking spray
1 (15-oz.) can pumpkin
1 1/4 cups half-and-half
1/2 cup firmly packed light brown sugar
3 large eggs, lightly beaten
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice (I made my own)
1/4 teaspoon salt
Garnish: toasted pecan halves


1. Preheat oven to 350°.  Unroll piecrust, and place on prepared surface. Sprinkle piecrust with chopped pecans. Place plastic wrap over piecrust and pecans, and lightly roll pecans into crust. Fit piecrust, pecan side up, in a lightly greased (with cooking spray) 9-inch pie plate; fold edges under, and crimp. (I used 7x11 pyrex and had a major pastry fail. Make sure to go over the top so it doesn't fall)
2. Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and well incorporated; pour into prepared piecrust.
3. Bake at 350° for 45 minutes, (shielding edges with aluminum foil after 20 minutes, if needed, to prevent excessive browning. I didn't do this) Carefully top pie with Pecan Streusel Topping. Reduce oven temperature to 325°, and bake 25 minutes, covering pie with aluminum foil after 5 to 10 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours). (I think it is way overcooked.

Pam Lolley,
November 2015

Pecan Streusel Topping

  • Makes about 1 3/4 cups
  • 1 1/2 cups pecan halves
  • 2/3 cup firmly packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup butter, melted
  • 1/2 teaspoon pumpkin pie spice


Stir together pecan halves and pieces, sugar, flour, melted butter, and pumpkin pie spice in a medium bowl until well combined.

Adapted from
Southern Living

Haven't eaten it yet, but it looks yummy!

How To Make Pumpkin Pie Spice

Makes 2 1/3 tablespoons
Adapted from The Contemporary Encyclopedia of Herbs & Spices by Tony Hill

What You Need

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace (didn't have any :( )
1/2 teaspoon ground nutmeg
Measuring spoons, bowl, whisk, or spoon


  1. Measure: Measure out all ingredients in the order listed (to ensure you don't double up or leave one out) into a small bowl.
  2. Mix: Whisk or stir to combine. Store in an airtight container for up to 1 year.
Butter Pie Crust

YIELD :Makes 2 nine-inch deep-dish crusts (I DID A HALF RECIPE)


    • 2 1/2 cups all purpose flour
    • 1 tablespoon sugar
    • 3/4 teaspoon salt
    • 1 cup (2 sticks) chilled butter, cut into little cubes
    • 6 tablespoons (about) ice water


    1. Mix flour, sugar, and salt in processor. Add butter; pulse until coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather dough into ball; divide in half. Form dough into 2 balls; flatten into disks. Wrap each in plastic; chill 2 hours or overnight.
    I used the rub the butter in method. I sliced in cold butter, but I had to use twice as much water. I keep the dough overnight in the fridge. It looks fine.