Mile High Pumpkin Pie with Pecan Streusel

Mile High Pumpkin Pecan Pie-4


I make one pumpkin pie a year and I serve it at Thanksgiving.  So far it’s not even Thanksgiving yet and I’ve made two pumpkin pies.  They were both versions of this Mile High Pumpkin Pie.

The first pie was okay but I followed the recipe of a certain big name celebrity whose name shall not be mentioned but recently may have made a teensy weensy mistake of calling out the whole blogging profession on television.  It’s okay though.  I’m 132% okay with not being considered “a professional” in her eyes.  I share recipes my family likes and that I love creating.  It’s truly my passion and I’m okay with not everyone liking every single thing I make.  Feeding others is about finding what you love and making it your own.

Mile High Pumpkin Pecan Pie_


So, fearing this may come across a bit too much like time thumb your nose at blankity blank {because at the time I really thought what is all the hullabaloo about}, I wanted to share my recipe development process.  Quickly.  Cuz there’s pie.  My pie.  Never before seen recipe.  At least that I know of.  It came out of my brain.

A long, long time ago, say 2 weeks ago, I first saw a pie on the cover of a magazine.  It was a big pie and I thought, hmmm, I bet I could bake a pie just like I bake cheesecake, in a springform pan.  Being completely obsessed with this idea I immediately came home to search the web.  Hello mile high pumpkin pie.  It’s the only one I found so I decided to change a few things but stick with the filling.  I changed the crust simply because I think crumb crusts are so much easier and the pie was already going to have multiple steps.  Pecans became pecan streusel because, well, just because.

Mile High Pumpkin Pecan Pie

I went to work.  Everything was going great and then it didn’t bake in the hour suggested.  So I added 5 minutes.  Then another.  Then another.  After 2 hours of baking it was set.  The crust was burnt and the filling was eh, not my favorite.  My first thought was, really!?  I’m gonna have to make this again and what do I do with this pie?  My second thought was, okay, what do I change?


Enter my version.  The other one got thrown away, by the way, except the streusel.  It was perfect and picked off the top.  What!? You’d do it too.

The crust was good but greasy so I reduced the butter.  And I would have replaced the cookies but there was a $3 difference between the store brand and another brand {which I prefer}.  It was still good but I’m not going to send you out to buy a $5 box of cookies for a crust, unless you really want to!  Then came the filling.  I was comfortable with the way it would bake up but I wanted to change enhance the flavor.  I basically took bits of the original and my tried and true favorite recipe from Libby’s, and combined them here and there.  Hence, a new recipe.

Mile High Pumpkin Pecan Pie-3

I’m going to be forgiving on the first recipe and suggest the reason the first pie {and this one} take so long to bake is due to my elevation which is 4500 feet.  I was still surprised it took a whole hour longer though.  That seems extreme even in my very unprofessional experience.  If you happen to live lower than that start watching it after a solid hour.  And, if I get a chance, I’m going to bake it at my parent’s house next week in Cali and I’ll update you.  Why not go for a third before Thanksgiving.  That’s what testing is all about.  And then there’s the eating.  Yum.



Mile High Pumpkin Pie with Pecan Streusel
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • Crust
  • 1 - 13 oz box gingersnaps (3 cups crumbs)
  • 8 tablespoons butter, melted
  • Filling
  • 1½ cup brown sugar
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 4 large eggs
  • 1 - 29 oz pumpkin puree
  • ½ cup cream
  • 2 teaspoon vanilla extract
  • 1 - 12 oz evaporated milk
  • Pecan Streusel
  • ½ cup pecans
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, cold
  1. Preheat oven to 350° however, if using a dark springform pan lower the temperature to 325°.
  2. Using a food processor crush the cookies until they resemble crumbs. Pour into a small bowl and stir in the melted butter until it is all combined. Press in a 9" springform pan, place on a baking sheet and set aside.
  3. In a large bowl combine the brown sugar, salt, cinnamon, ginger, and cloves.
  4. Create a well in the middle and add the eggs, pumpkin, cream, and vanilla. Stir until incorporated.
  5. Pour in the evaporated and gently stir until combined.
  6. Pour the filling into the prepared crust and cover it carefully with foil. Place the pan, still on the baking sheet, very carefully in the oven. Bake for an hour, remove foil, and continue to bake for another 45-60 minutes until the center becomes almost completely firm. Turn off the oven and allow the pie to cool in the oven for an hour.
  7. Pecan Streusel
  8. In a food processor combine the nuts, brown sugar, cinnamon, and butter until it resembles little pebbles.
  9. Once the pie rests for a few minutes sprinkle half of the streusel topping on it. It will slightly melt and caramelize. Once the pie is completely cool, another 3 hours, sprinkle with the rest of the streusel topping.
  10. This may take some time to bake but it's worth every minute. I recommend making it the day before you are going to serve it so it can set over night in the fridge.


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