Pumpkin Pecan Crumble Pie - 2003 1st Place Pumpkin

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OMG...delicious! This is my Thanksgiving pumpkin pie recipe for life!! After reading the reviews, I added a tsp of pumpkin pie spice, which includes some nutmeg, 2 tbsp of bourbon to give it a little kick, one egg yolk (in addition to the 2 eggs to thicken, and baked 35 minutes before adding topping. In the pecan crunch topping, I added a little nutmeg, as suggested, and it really brought out the flavor. For my whipped topping, I used 1 pint heavy cream blended w/ 2 Tbsp bourbon and 1/4 cup sugar. Before serving, sprinkle whipped topping with cinnamon sugar, drizzle with a little maple syrup and voila. Super yummy and makes a great preseatation as well. My family was very impressed, yours will be too!

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I love making this pie - although I use my pie crust recipe instead just because why change a good thing. It makes a great, light textured pumpkin pie with a great crunch. I do find that for the first part of the baking time, I need to bake more like 35-40 minutes or all my topping would just sink into the pie, but I do a total baking time of about 50-55 minutes. I make this pie every year!

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I have made many variations of pumpkin pies and this recipe has beat them all! I have been making this variation of the pie for years per my families request.

This is a must try recipe for anytime not just the holidays!

I know there are a lot of nut allergies out there but you can also leave the topping out and just make the pumpkin pie filling, it is so light and fluffy! But of course the pecan topping is what makes the recipe so special.

Enjoy!!!

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I haven't made this, but I read the reviews before I make the recipe. All were convincing. Now I am going shopping for the ingredients. :

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First off, let me say i absolutely LOVE paula deen; she is like everyones grandmother!! I can just feel the warmth radiating out of my tv when i watch her shows! I am a pumpkin pie lover-it is the best kind there is!!! This recipe was just delicious. It was spicy and warm and comforting! I, too, added nutmeg...mmmmm.....the topping is a must, it adds crunch and additional sweetness to an otherwise semi-sweet filling. The filling, for me, was not as custardy as id like, a bit loose like plain squash. But otherwise it was delicious! I did not use the crust recipe given. I used Emeril Laggasse' "Basic Sweet Pie Crust", which was fabulous-very flaky and a good backdrop for the pumpkin filling!!! YUM! I ate mine warm with graham cracker ice cream and whipped cream=AMAZING!!!! Thank you Paula!!

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This is the third holiday season that I have made this pie, and no matter where I take it people beg for the recipe. The pumpkin middle has just the right amount of spice (with a bit of nutmeg included and the streusel topping is to die for. Make this pumpkin pie and you will never again find yourself trolling this or any website for another recipe ...

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So good. We had it with whip cream and finished it off the day after Thanksgiving. This will be our Thanksgiving Day pie!

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For all the holidays I make this pie because everyone loves it and I make it the day before so the all the spices meld together which makes for an al around better pie. I don't eat it but my family tells me its great I guess I trust them

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The filling had excellent flavor. I did add some nutmeg as suggested below. I would suggest pre-baking your crust as I was wondering this myself and it could have used a little browning.

I'm also not sure the topping added much, but I will definitely be trying this one again.

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I would make one addition to the ingredients -- add some nutmeg for a little more spice. The pie was a big hit and I was told to make it again. This receipe is definitely one to keep.