This post may contain affiliate links. Please see my disclosure policy for more information.
Pumpkin pie says Thanksgiving to me. It’s not my favorite pie (that would be pecan), but I’m never able to leave it off of my Thanksgiving menu.
This recipe is the best pumpkin pie I’ve ever eaten, due mostly to the thick layer of pecan crumb that I dribble over the pumpkin before baking. It could also have something to do with the whipped topping I dollop on top.
This recipe and 11 others appear in Your Best Thanksgiving Ever!, the ebook I published in October. All 12 will grace my table this Thursday.
- 1 (9 inch) unbaked pie shell – I use a commercially pre-made crust, but you could make your own, too.
- 3⅔ cups pumpkin puree – fresh or canned will be fine
- 1 egg
- 14 ounces sweetened condensed milk
- 1 cup sugar
- 3 tsp Pampered Chef Cinnamon Plus Spice Blend or pumpkin pie spice
- ½ cup packed brown sugar – light or dark, doesn’t matter
- ¼ cup all-purpose flour
- ¼ cup chopped pecans
- ¼ cup butter
- ½ teaspoon ground cinnamon
- Preheat oven to 375 degrees.
- Press the pie crust into a deep dish pie plate or large, round casserole dish. This recipe makes a lot of filling, so a very large, deep pie plate is best.
- Blend the egg, pumpkin and condensed milk in a large bowl.
- In a small bowl, combine spices and add to pumpkin.
- Pour the pumpkin mixture into the unbaked pie shell.
- Combine the brown sugar, flour, chopped pecans, butter and cinnamon with a fork until crumbly.
- Carefully sprinkle crumb mixture on top of pumpkin.
- Bake for 50 to 55 minutes or until a knife inserted in near the center comes out clean.
- Cool before serving. Serve with whipped topping.
© 2011 – 2013, Tara Ziegmont. All rights reserved.