If there’s one dessert that captures the cozy spirit of fall and brings people running to the table, it’s this Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe. Imagine a luscious, creamy pumpkin filling spiced just right, nestled in a perfectly flaky crust, then crowned with a buttery pecan streusel that adds the ideal crunchy contrast. This pie is not just any pumpkin pie; it’s the kind that makes holidays memorable and everyday moments feel extra special. Trust me, once you try this Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe, it’ll become a beloved tradition in your kitchen too.
Ingredients You’ll Need
The magic of this pie lies in the simplicity and quality of its ingredients. Each one plays a starring role in creating the rich flavors, creamy texture, and that irresistible crunchy topping you’ll adore.
- 1 (9-inch) unbaked pie crust: A buttery, flaky base that holds all the deliciousness together with perfect crispness.
- 1 (15-ounce) can canned pumpkin purée: The heart of the pie, providing that classic pumpkin flavor without any artificial additives.
- 1 cup firmly packed brown sugar (light or dark): Adds sweetness with a subtle molasses depth that gives the filling warmth.
- 2 large eggs: These bind everything beautifully and help create a creamy, custard-like filling.
- 1/4 cup unsalted butter (melted): For richness that makes every bite indulgent and smooth.
- 1 (5-ounce) can evaporated milk: Adds creaminess without overwhelming the pumpkin’s natural texture.
- 1 teaspoon ground cinnamon: Classic spice that brings warmth and that instantly recognizable pumpkin pie aroma.
- 1/2 teaspoon ground ginger: Gives a subtle zing that lifts the filling’s flavor profile.
- 1/4 teaspoon ground nutmeg: Adds a hint of earthy sweetness that rounds out the spices.
- 1/4 teaspoon salt: Enhances all the flavors ensuring the sweetness isn’t cloying.
- 1 teaspoon vanilla extract or flavoring: Adds a smooth finish that makes the filling taste homemade and inviting.
- 1 cup chopped pecans: For the streusel topping, offering a crunchy, nutty contrast that’s simply irresistible.
- 1/2 cup firmly packed brown sugar (light or dark): Sweetens the streusel with a caramel-like depth.
- 1/4 cup all-purpose flour: Helps bind the streusel and gives it that perfect crumbly texture.
- 1/4 teaspoon salt: Balances the sweetness in the topping.
- 3 tablespoons unsalted butter (melted): Brings everything in the streusel together with a luscious buttery hug.
How to Make Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by preheating your oven to 425 degrees Fahrenheit. Place your unbaked pie crust onto a rimmed baking sheet—this helps catch any drips and makes transferring the pie easier. Having this set and ready will allow you to dive straight into making that luscious filling without any delays.
Step 2: Whisk Together the Pumpkin Filling
In a large bowl, whisk the canned pumpkin purée, brown sugar, eggs, and melted butter until they blend seamlessly. Then, add evaporated milk along with cinnamon, ginger, nutmeg, salt, and vanilla extract. Mixing these in slowly ensures each bite bursts with balanced and cozy fall spice flavor. Pour this silky mixture into your prepared crust, ready for the oven.
Step 3: Bake the Pie Base
Slide the pie into the center of the oven and bake for 30 minutes at 425 degrees. This high heat helps the filling set and develop its characteristic custardy texture. Meanwhile, it’s the perfect time to prepare the star of the show—the pecan streusel topping.
Step 4: Create the Pecan Streusel Topping
Combine chopped pecans, brown sugar, all-purpose flour, salt, and melted butter in a medium bowl. Use your fingers to gently press the mixture together until it clumps lightly into crumbly bits. This streusel topping creates a beautiful, crunchy layer that contrasts the creamy pie and adds a delightful nutty flavor.
Step 5: Add Streusel and Finish Baking
Once the first 30 minutes of baking are up, carefully remove the pie from the oven and sprinkle the pecan streusel evenly over the surface. Lower your oven temperature to 350 degrees Fahrenheit and put the pie back in for another 25 to 30 minutes. Bake until the pie is set and a toothpick inserted near the center comes out mostly clean. Then, let it cool completely—patience here rewards you with perfect slices.
How to Serve Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Garnishes
Top your slice with a generous dollop of whipped cream or a scoop of vanilla ice cream to bring in extra creaminess and contrast against the crunchy pecan topping. For an extra-special touch, a drizzle of caramel sauce or a sprinkle of toasted marshmallow fluff will add layers of sweetness and warmth that complement the spices beautifully.
Side Dishes
Pair this pie with warm spiced cider or a cozy cup of coffee for a perfect fall dessert spread. If you’re feeling adventurous, a scoop of cinnamon or chai-spiced ice cream on the side will elevate the experience even more. Simple, comforting, and downright delicious, these pairings keep guests coming back for seconds.
Creative Ways to Present
Looking to impress at your next gathering? Serve individual portions in mini mason jars topped with streusel and a swirl of cream. Or slice the pie and arrange the pieces on a rustic wooden board surrounded by fresh pecans and autumn leaves for a stunning centerpiece. Presentation can make this Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe a showstopper every time.
Make Ahead and Storage
Storing Leftovers
Once your Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe has cooled completely, cover it tightly with plastic wrap or foil and refrigerate. The pie stays fresh for up to 4 days, allowing you to savor its flavors even after the big meal.
Freezing
This pie freezes wonderfully—wrap it securely in plastic wrap and foil to prevent freezer burn. When you want a slice of autumn magic, thaw overnight in the fridge and enjoy as if freshly baked. Freezing helps you get ahead during busy holiday seasons without sacrificing that homemade taste.
Reheating
To bring back the comforting warmth, gently reheat individual slices in a microwave for 20 to 30 seconds or place the entire pie in a 300-degree oven for 10 to 15 minutes. This revives the pecan streusel’s crunch and the pie’s creamy texture, making each bite as satisfying as the first.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin purée can be used, but remember to roast and puree it beforehand. It might add a bit more moisture, so you may want to adjust the evaporated milk slightly to get the right filling consistency.
What can I substitute for evaporated milk?
If you don’t have evaporated milk on hand, a mixture of half-and-half or whole milk works well. For an ultra-creamy filling, some even add a bit of heavy cream. Just be mindful that altering dairy can affect baking time slightly.
How do I prevent the crust edges from burning?
To keep your crust edges from over-browning, use a pie crust shield or cover the edges loosely with foil halfway through baking. This trick lets the crust bake evenly while shielding it from the intense heat.
Can I make the streusel topping nut-free?
Definitely! Swap the pecans for rolled oats or crushed graham crackers mixed with the same butter and sugar ingredients. You’ll still get a satisfying crunch without the nuts.
Is the streusel topping necessary?
The streusel is what sets this pumpkin pie apart, adding texture and flavor contrast that takes the dessert to the next level. However, if you prefer a traditional smooth top, you can certainly skip it, but you might miss that wonderful crunch!
Final Thoughts
I hope you’re as excited as I am to try the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe. It’s the kind of dessert that brings warmth to your kitchen and joy to everyone who tastes it. From the creamy, spiced filling to the crunchy, buttery pecan topping, this pie is a delicious way to celebrate any season. So gather your ingredients and get ready to bake a pie that might just become your newest favorite tradition!
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Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping is a classic fall dessert featuring a rich, spiced pumpkin filling baked in a flaky pie crust and topped with a crunchy, buttery pecan streusel. Perfectly balanced with warm spices and sweet pecans, this pie is a festive crowd-pleaser ideal for Thanksgiving or any autumn gathering.
Ingredients
Pie Crust
- 1 (9-inch) unbaked pie crust
Pumpkin Filling
- 1 (15-ounce) can canned pumpkin purée (not pumpkin pie mix)
- 1 cup firmly packed brown sugar (light or dark)
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1 (5-ounce) can evaporated milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract or flavoring
Pecan Streusel Topping
- 1 cup chopped pecans
- 1/2 cup firmly packed brown sugar (light or dark)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter (melted)
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 425°F. Place the unbaked 9-inch pie crust on a rimmed baking sheet for easy handling and to catch any spills, then set it aside.
- Make Pumpkin Filling and Initial Bake: In a large bowl, whisk together the canned pumpkin purée, 1 cup brown sugar, eggs, and melted butter until smooth. Stir in evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla extract until fully combined. Pour this filling into the prepared pie crust. Bake the pie in the center of the preheated oven at 425°F for 30 minutes.
- Prepare Pecan Streusel: While the pie is baking, mix the chopped pecans, 1/2 cup brown sugar, flour, salt, and melted butter in a medium bowl. Use your fingers to press and crumble the mixture together to form a streusel topping. Set aside.
- Add Streusel and Continue Baking: Remove the pie from the oven after 30 minutes and evenly sprinkle the pecan streusel topping over the pumpkin filling. Reduce the oven temperature to 350°F and return the pie to the oven.
- Finish Baking and Cool: Bake for an additional 25 to 30 minutes at 350°F, or until the pie is set and a toothpick inserted near the center comes out mostly clean. Remove the pie and allow it to cool completely on a wire rack.
- Serve: Once cooled, refrigerate the pie until ready to serve. For an extra indulgent touch, top slices with whipped cream, ice cream, or toasted marshmallow cream if desired.
Notes
- Using canned pumpkin purée instead of pumpkin pie mix ensures control over sugar and spice levels.
- Placing the pie crust on a rimmed baking sheet helps contain any filling spills during baking.
- To avoid a soggy crust, ensure your pumpkin filling is not too liquidy; proper use of evaporated milk helps with texture.
- You can make the pecan streusel topping ahead of time and refrigerate it until ready to use.
- Allowing the pie to cool completely before serving improves flavor and makes slicing easier.
- Store leftover pie refrigerated and consume within 3-4 days for best freshness.
