Every Helping
Sign in

Baking recipe · from the recipe book

Pumpkin Pecan Streusel Pies

Silky spiced pumpkin custard in a flaky all-butter crust, finished with a crunchy brown-sugar pecan oat crumble.

Pumpkin Pecan Streusel Pies

Ingredients

  • 3¼ cups410 gAll-purpose flourdivided: 320 g for crust, 90 g for crumble
  • 1¼ cups290 gUnsalted buttercold, cubed; divided: 220 g for crust, 70 g for crumble
  • 1 tbsp12 gGranulated sugar
  • 1½ tsp9 gSaltdivided: 4 g crust, 4 g filling, 1 g crumble
  • ⅓ cup90 gWaterice-cold
  • 3½ cups850 gPumpkin puree, canned
  • 4 large200 gEggsbeaten
  • 1 cup (240 ml)240 gHeavy cream
  • ½ cup (120 ml)120 gWhole milk
  • 1⅓ cups packed300 gBrown sugarpacked; divided: 220 g filling, 80 g crumble
  • 2 tsp8 gVanilla extract
  • 1 tbsp8 gGround cinnamondivided: 6 g filling, 2 g crumble
  • 1¾ tsp3 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ½ tsp1 gGround cloves
  • 1 cup chopped100 gPecanschopped
  • ⅔ cup50 gOld-fashioned rolled oats

Steps

  1. Make the crust: in a large bowl, whisk the crust portion of the flour (320 g) with the granulated sugar and the crust portion of the salt (4 g). Cut in the crust portion of the cold butter (220 g) until pea-sized pieces remain.
  2. Drizzle in the ice-cold water, tossing with a fork until the dough just holds together. Divide in two, flatten into disks, wrap and chill for 1 hour.
  3. Roll each disk into a 12-inch round, fit into two 9-inch pie plates, crimp the edges and chill 15 minutes. Preheat the oven to 425°F (220°C).
  4. Line the crusts with parchment and pie weights; bake 15 minutes, remove the weights and bake 5 minutes more until pale golden. Lower the oven to 375°F (190°C).
  5. Make the crumble while the crusts bake: mix the crumble portion of the flour (90 g), the crumble portion of the brown sugar (80 g), the crumble portion of the cinnamon (2 g) and the crumble portion of the salt (1 g). Rub in the crumble portion of the cold butter (70 g) until clumpy, then stir in the pecans and oats. Chill until needed.
  6. Make the filling: whisk the pumpkin, eggs, heavy cream, milk, filling portion of the brown sugar (220 g), vanilla, filling portion of the cinnamon (6 g), ground ginger, nutmeg, cloves and filling portion of the salt (4 g) until smooth.
  7. Divide the filling evenly between the warm crusts. Bake 25 minutes, until the edges begin to set.
  8. Scatter the crumble evenly over both pies and bake 25 to 30 minutes more, until the center jiggles only slightly and reaches at least 160°F (71°C); tent the edges with foil if they brown too fast.
  9. Cool the pies on a rack for at least 3 hours so the custard sets, then cut each pie into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book