Pumpkin Pie with Pecan Strudel…


Happy Pi Day! (3.14 – get it?)

So, what is the best thing about the ides of March? Pie Day!  Here is a delicious pie that I whipped up using the fresh pumpkin that I still have in multitude in the freezer. It is so delicious! Imagine if Pumpkin Pie and Pecan Pie married and had a baby and this is what you would get.  The taste of Thanksgiving but with the Spring weather. Perfect!

Go have some pie! Make this one or a cream pie or maybe a berry pie but for heaven’s sake – get yourself some pie!


Pumpkin Pie with Walnut Struesel Topping

Prep Time 
Cook Time 
Servings 8 Difficulty Easy


  • 15 ounces, weight Canned Pumpkin Puree (I used 2 cups of fresh puree)
  • 14 ounces, weight Canned Sweetened Condensed Milk
  • 2 whole Eggs
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ginger
  • ½ teaspoons Nutmeg
  • ½ teaspoons Salt
  • 1 whole 9 Inch Unbaked Pie Crust
  • 2 Tablespoons All-purpose Flour
  • ¼ cups Packed Brown Sugar
  • 1 Tablespoon Ground Cinnamon
  • 2 Tablespoons Butter, Chilled
  • 1 cup Walnuts, Chopped (I used pecans because I ran out of walnuts)

Preparation Instructions

1. Preheat the oven to 425 F. Put your unbaked pie shell into a pie pan and set aside.

2. In a large bowl mix together the pumpkin, sweetened condensed milk and eggs. Add in the cinnamon, ginger, nutmeg and salt. Whisk until blended and smooth.

3. Pour into pie shell.

4. Bake in the preheated oven for 15 minutes.

5. While pie is in oven, make the topping. In a small bowl, add the flour, brown sugar and cinnamon and mix to combine. Add the chilled butter and blend with a fork or pastry blender until mixture is crumbly. Mix in the chopped nuts. Set aside.

6. When it’s done remove pie from oven and sprinkle with streusel topping.

7. Reduce the heat to 350 F. When oven gets to 350 F, return pie to oven and continue to bake for an additional 40 minutes.

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