Pumpkin Pie with Pecan Streusel and Graham Cracker Crust

Pumpkin Pie with Pecan Streusel and Graham Cracker Crust - Nolan

This is an updated version of my Pumpkin Pecan pie just lighter. A perfect dessert after a heavy holiday dinner. Not too sweet but just right. To make it fun for the kids, make them individual pies. They will just love them!

Pumpkin Pie with Pecan Streusel and Graham Cracker Crust

Servings: 10-12

Prep Time: 30 minutes

Cook Time: 1 hour

INGREDIENTS

Pie Crust

  • 1 box of graham crackers, finely ground
  • 5 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • 1/8 teaspoon salt

Pumpkin Filling

  • 2 cup cooked pumpkin purée
  • ½ cup firmly packed light brown sugar
  • 4 tablespoons white sugar
  • 2 large egg, beaten until frothy
  • 2 tablespoon heavy cream
  • 2 tablespoon unsalted butter, softened
  • 2 tablespoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg

Pecan Streusel

  • 4 tablespoons room temperature butter
  • ½ cup pecan halves
  • ½ cup dark brown sugar
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½teaspoon ground nutmeg

Vanilla Whipped Cream

  • 1 cup whipping cream
  • ½ cup powdered sugar
  • 2 vanilla bean pods

DIRECTIONS

  1. Preheat the oven to 325°F.

Pie Crust

  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.
  2. Firmly press crumb mixture into bottom and up sides of an 8-inch springform cake pan. If doing individual pies, use some of the mixture and press it into the pie dishes. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

Pumpkin Filling

  1. Stir the pumpkin puree, brown sugar, white sugar, egg, cream, butter, vanilla, salt, cinnamon, allspice and nutmeg in a large bowl until well combined. Pour the filling on top of the cooked crust.

Pecan Streusel

  1. Add the butter, pecans, brown sugar, flour, salt, cinnamon, allspice and nutmeg in a large bowl. Using your fingers, pinch the ingredients together until it is crumbly. Sprinkle the streusel on top of the filling and place the pie back in the oven. Bake for 50 minute of until you the center comes clean when tested with a toothpick.

Vanilla Whipped Cream

  1. Pour the whipping cream in a bowl along with the sugar. Scrape the vanilla pods and place the bean fillings into the bowl with the cream and sugar. Whip the cream until it becomes stiff.

Serve the pie with the whip cream.

 

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