A Family That Eats Together: Pumpkin Pie with Pecan Streusel and Graham Cracker Crust

December 17, 2013

Pecan pumpkin pieMarin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Here's Nicole's meal plan for this week.

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!

Servings: 10–12
Prep time: 30 minutes
Cooking time: 1 hour


Pie crust

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

Pumpkin filling

  • 2 cups cooked pumpkin purée
  • ½ cup firmly packed light brown sugar
  • 4 tablespoons white sugar
  • 2 large eggs, 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


Preheat the oven to 325°F.

Pie Crust

Preheat oven to 350ºF. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.

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

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

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

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 whipped cream.