Michele Albano’s Maple Pumpkin Pie with Pecan Streusel Recipe

This cozy Maple Pumpkin Pie with Pecan Streusel is made with pumpkin puree, heavy cream, Grade B maple syrup, dark brown sugar, and pecans. The result is a perfectly spiced, creamy pie with a crunchy, buttery pecan streusel topping. It’s the perfect dessert for a holiday gathering like Thanksgiving and serves 6 to 8 people.

Maple Pumpkin Pie with Pecan Streusel Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon fine salt
• 1/2 cup solid vegetable shortening, very cold
• 3 to 4 tablespoons ice-cold water
• 1 to 2 tablespoons heavy cream, for brushing

For the Pecan Streusel:

• 3/4 cup pecans, toasted and chopped
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, diced, cold

For the Filling:

• 2 cups pumpkin puree
• 2 tablespoons all-purpose flour
• 1/3 cup firmly packed dark brown sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1 1/4 cups heavy cream
• 1 cup Grade B maple syrup
• 3 large eggs, beaten

For the Maple Whipped Cream:

• 2 cups heavy cream
• 1/3 cup confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup Grade B maple syrup, or to taste

How To Make Maple Pumpkin Pie with Pecan Streusel

1. Make the pie crust: Combine the flour and salt in a medium bowl. Add the cold shortening and use a pastry blender or your fingertips to mix until you have coarse crumbs. Add 3 to 4 tablespoons of ice-cold water, one at a time, until the dough just comes together into a ball. Wrap it in plastic and refrigerate for at least 30 minutes.
2. Prepare the pecan streusel: In a separate bowl, toss the chopped pecans with the brown sugar, flour, and cinnamon. Add the cold, diced butter and use your fingertips to work it in until you have small clumps. Set this mixture aside.
3. Preheat the oven and form the crust: Preheat your oven to 425°F (220°C). On a floured surface, roll the chilled dough into an 11-inch circle. Carefully place it into a 9-inch pie plate. Tuck the overhanging dough under to create a thick rim, then crimp the edges with your fingers. Brush the crimped edges with heavy cream and place the pie shell in the refrigerator.
4. Mix the pumpkin filling: In a large bowl, use an electric mixer on medium speed to combine the pumpkin puree, flour, brown sugar, nutmeg, cinnamon, and salt until smooth. Scrape down the sides of the bowl. Add the heavy cream and maple syrup, mixing well. Finally, mix in the beaten eggs until just combined.
5. Bake the pie: Pour the pumpkin filling into the chilled pie shell. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 30 minutes until the filling is almost firm.
6. Add the streusel and finish baking: Carefully remove the pie from the oven and sprinkle the pecan streusel evenly over the top. Return the pie to the oven and bake for another 10 to 15 minutes, until the filling has a slight wobble in the very center and the streusel is golden.
7. Cool the pie: Let the pie cool completely on a wire rack. It can be served at room temperature or chilled.
8. Make the maple whipped cream: Just before serving, place the metal bowl of your mixer in the freezer for 15 minutes. Combine the heavy cream, confectioners’ sugar, and vanilla in the chilled bowl. Beat on high speed until the cream thickens. Add the maple syrup and continue beating until firm peaks form. Serve each slice of pie with a generous dollop of whipped cream.

Recipe Tips

• Use Very Cold Ingredients: For a flaky pie crust, make sure your shortening and water are very cold. This creates small pockets of fat that steam up when baking, resulting in a light and tender crust.
• Choose Grade B Maple Syrup: Grade B maple syrup (now often labeled “Grade A Dark Color, Robust Taste”) has a stronger, more complex flavor than lighter syrups, which stands up beautifully to the pumpkin and spices.
• Don’t Overbake the Pie: The pie is done when the center has a slight jiggle, like gelatin. It will continue to set as it cools. Overbaking can cause the filling to crack.
• Chill Your Bowl for Whipped Cream: A cold bowl and beaters help the heavy cream whip up faster and create a more stable, fluffy texture that holds its shape.

What To Serve Maple Pumpkin Pie

This maple pumpkin pie is delicious on its own, but it’s even better with its signature Maple Whipped Cream. For a simpler topping, a dollop of regular whipped cream or a scoop of vanilla bean ice cream is a classic choice. Serve a slice with a hot cup of black coffee, a spiced chai latte, or a warm glass of apple cider to complement its cozy fall flavors.

How To Store Maple Pumpkin Pie Leftovers

• Refrigerate: Once the pie has cooled completely, cover it loosely with plastic wrap or foil. Store it in the refrigerator for up to 4 days.
• Freeze: You can freeze the baked and cooled pie (without the whipped cream). Wrap it tightly in several layers of plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 1 month. Thaw it overnight in the refrigerator before serving.

Maple Pumpkin Pie with Pecan Streusel Nutrition Facts

• Calories: 485 kcal
• Total Fat: 30g
• Saturated Fat: 16g
• Cholesterol: 125mg
• Sodium: 210mg
• Total Carbohydrate: 52g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 6g

Frequently Asked Questions

• Can I use a store-bought pie crust? Yes, absolutely. To save time, you can use a 9-inch deep-dish refrigerated or frozen pie crust. Just follow the package instructions for pre-baking if required before adding the filling.
• What if I can’t find Grade B maple syrup? Grade B maple syrup is now typically labeled as “Grade A Dark Color, Robust Taste.” If you can’t find it, a good quality Grade A Amber syrup will also work, though the maple flavor may be slightly less intense.
• Can I make this pie ahead of time? Yes, this is a great pie to make in advance. You can bake the pie up to two days ahead and store it, covered, in the refrigerator. Prepare the Maple Whipped Cream just before you plan to serve it for the best texture.

Try More Recipes:

• Pumpkin Cookies With Cream Cheese Frosting Recipe
• Pumpkin Caramels Recipe
• Pumpkin Love Cake Recipe