Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pumpkin Pecan Crunch Pie Is the Best of Both Desserts 5.0 (1) This dessert combines the best of pumpkin pie and pecan pie—and is a must-make for Thanksgiving. Prep Time: 30 mins Total Time: 5 hrs 5 mins Servings: 8 Jump to recipe This showstopping pie is a combination of pumpkin pie and pecan pie, with some cheesecake feels thrown in. There's a classic buttery pie crust and a rich pumpkin filling made with cream cheese, sugar, and eggs (and lightly spiced with cinnamon, ginger, and cloves). After the pie has baked, a toasty pecan crunch topping made with nuts, butter, and flour is added, and the pie is chilled to firm up before serving. The contrast of the creamy pumpkin filling and crunchy topping makes this a surefire win at Thanksgiving. Credit: Martyna Szczesna 35 Thanksgiving Pies and Tarts Sure to Satisfy Every Sweet Tooth Directions Make crust and freeze: Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week. Preheat oven and blind bake crust: Preheat oven to 400°F. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour. Make topping and bake: While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool. Make filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated. Assemble pie and bake: Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Add topping and let pie cool, then refrigerate: Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.