Pumpkin Pie With Pecan Streusel Topping

photo by Lisa Clarice

- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 2 cups fresh pumpkin or 2 cups one canned pumpkin
- 2 egg yolks (just the yolks)
- 1 (14 ounce) can sweetened condensed milk
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1⁄8 cup orange juice
- 3⁄4 cup raw pecans, toasted and chopped
- 1⁄4 cup brown sugar
- 2 tablespoons flour
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 2 tablespoons butter
directions
- Pie Filling: Mix the pumpkin, egg yolks, milk, 1 1/2 tsp cinnamon, 1/2 teaspoons ginger.
- 1/2 teaspoons nutmeg, 1/2 teaspoons salt, and orange juice all together.
- Pie Topping: In a separate bowl, mix pecans, brown sugar, flour, 1/2 teaspoons cinnamon, 1/4 teaspoons nutmeg and butter.
- Make sure to bake your pie crust for 10 minutes in 425 degree oven before adding the pie filling and topping.
- Once pie crust is baked for 10 minutes, add pumpkin pie filling to pie shell and bake at 400 for 30 minutes.
- Reduce heat to 350 and bake another 30 minutes.
- Place pecan topping on pie and bake for another 15 minutes.
- Let cool before serving.
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RECIPE SUBMITTED BY
I live in Santa Cruz, California and I really love to bake. Over the last few years, I've focused my cooking and baking on using organic ingredients, less sugar, and whole wheat grains. What a fun transformation!
I am also having a lot of fun turning my recipes into true "vegan" options, which often means healthier baking and cooking! I am not vegan, but I love offering the option.
Give my recipes a try and let me know what you think. Thanks!