Pecan Streusel Pumpkin Pie served with Cinnamon Whipped Cream makes the perfect Thanksgiving dessert!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 60 minutes
  • Total time: 75 minutes
  • Yield: 9 inch pie
  • Category: Sweet
  • Cuisine: Continental, World

Ingredients

Pumpkin Pie Filling

  • 15 oz pumpkin puree can
  • 1 tablespoon all purpose flour
  • 2 eggs (large, at room temperature)
  • 1 cup light brown sugar
  • 2 teaspoons cinnamon powder
  • ½ teaspoon nutmeg powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground clove
  • 1⅓ cup heavy cream
  • 1 egg (mixed with 2 teaspoons of water for egg wash)

Pecan Streusel

  • 1 cup pecans (toasted and then roughly chopped)
  • 2.5 tablespoons unsalted butter (cold and cut into cubes)
  • 3 tablespoons light brown sugar
  • ½ teaspoon cinnamon powder
  • 2 tablespoons all purpose flour

Cinnamon Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons granulated white sugar
  • ¾ teaspoon cinnamon powder
  • ½ teaspoon vanilla extract

Method

Pecan Streusel

  1. Prepare the pecan streusel by mixing together flour, sugar, cinnamon and and pecans. I toasted the pecans till fragrant before adding them to the streusel. Add in cold diced butter.
  2. Mix in the butter into the mixture till you get coarse crumbs. Set aside.

Pumpkin Pie filling

  1. Pre heat the oven to 425 F degrees.
  2. Roll out the pie crust. You should roll it out bigger than the size of the pie pan so that you can trim the edges. Transfer the rolled crust to a 9-inch pie pan.
  3. Trim the edges with a kitchen scissor or knife and then crimp the edges using your fingers. Chill the crust in the refrigerator while you make the filling.
  4. Use a blender or using your mixer, mix together pumpkin puree, eggs, flour and all the spices.
  5. Add the sugar and cream and mix till it's all smooth and well combined.
  6. Now this step is optional but I do it > At this point transfer the pumpkin pie filling to a saucepan on medium heat. Cook for around 5 minutes or till you start getting a nice aroma of cooked pumpkin and all the spices.
  7. Transfer the filling to the crust.
  8. Bake the pie [without the streusel] for 15 minutes at 425 F degrees and then lower the temperature to 350 and bake for another 25 minutes.
  9. Take out the pie and sprinkle pecan streusel all over the top. Return the pie to the oven and bake for another 15 minutes or till the streusel turns dark brown.
  10. Cool the pie on a wire rack.

Cinnamon Whipped Cream

  1. Place the bowl and the whisk attachment in the refrigerator for 15-20 minutes before you whip the cream.
  2. Beat heavy cream with the wire whisk attachment of your stand mixer or using your hand mixer till it forms soft peaks.
  3. Add sugar, cinnamon powder and vanilla extract and beat again till the cream form stiff peaks. Set aside.

Serve the pie

  1. Once the pie has cooled for at least 3-4 hours, cut it into slices and serve with some cinnamon whipped cream on top.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.