A deliciously different pumpkin pie recipe. A shortcrust pastry case is filled with a sweetened pumpkin mixture, then topped with a buttery, lightly spiced and nutty streusel topping. Perfect with a dollop of whipped cream.
If you make your own shortcrust pastry, add the finely chopped pecans into the pastry when forming it.
Really delicious; have made this twice - the first time with fresh pumpkin and again today (for Thanksgiving !) with tinned Libby's pumpkin. Makes a change from the traditional pie! - 29 Nov 2013
The topping on this pie is fantastic. The pumpkin filling NEEDS pumpkin pie spice. I made it according to the recipe without any changes, and the pumpkin filling was SO BLAND it was awful. A couple of teaspoons of pumpkin pie spice would make this one terrific pumpkin pie! - 02 Nov 2000 (Review from Allrecipes US | Canada)
I liked the pecans in the crust of this pie and will add them to future pumpkin pie crusts, but I didn't think the struessel topping was worth the trouble. My family wasn't crazy about this pie either. I'll go back to the traditional pumpkin pie. - 29 Nov 2001 (Review from Allrecipes US | Canada)