If you’ve ever dreamed of a dessert that combines the warm, cozy flavors of autumn with a delightful crunchy twist, then you need to try the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe. This pie elevates traditional pumpkin pie with a rich, creamy filling perfectly spiced and topped with a buttery pecan streusel that adds a fantastic contrast in texture and nutty sweetness. It’s the kind of pie that feels like a big, delicious hug from the first bite, making it an instant favorite at any holiday table or cozy night in.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this pie shine. Each component plays its own role, from that creamy pumpkin base to the buttery, crunchy streusel topping, delivering layers of flavor and texture that are impossible to resist.
- 1 (9-inch) unbaked pie crust: Use a good-quality store-bought crust or homemade for a flaky foundation.
- 1 (15-ounce) can canned pumpkin purée (not pumpkin pie mix): Pure pumpkin purée provides that pure pumpkin flavor and silky texture.
- 1 cup firmly packed brown sugar (light or dark): Adds sweetness with deep caramel notes that complement the pumpkin.
- 2 large eggs: They bind the filling and give it a luscious, custardy texture.
- 1/4 cup unsalted butter (melted): Infuses richness and smoothness perfectly blended into the filling.
- 1 (5-ounce) can evaporated milk: Creates a creamy consistency without making the pie too heavy.
- 1 teaspoon ground cinnamon: A classic spice that adds warmth and depth.
- 1/2 teaspoon ground ginger: Provides a subtle zing that lifts the pumpkin flavor.
- 1/4 teaspoon ground nutmeg: Brings a nutty spice that rounds out the aroma.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 teaspoon vanilla extract or flavoring: Adds a fragrant sweetness that ties everything together.
- 1 cup chopped pecans: The star of the streusel topping, providing crunch and buttery flavor.
- 1/2 cup firmly packed brown sugar (light or dark): Sweetness for the streusel that caramelizes beautifully when baked.
- 1/4 cup all-purpose flour: Helps bind the streusel and gives it structure.
- 1/4 teaspoon salt: Enhances the nutty taste and balances the sweetness.
- 3 tablespoons unsalted butter (melted): Makes the streusel golden and perfectly crumbly.
How to Make Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Step 1: Prepare the Pie Crust and Oven
Start by preheating your oven to 425°F. Place the unbaked pie crust on a rimmed baking sheet to catch any spills during baking — this helps keep your oven clean and makes transferring the pie easier. Having the crust ready and the oven hot sets you up for perfectly baked pumpkin pie filling.
Step 2: Mix the Pumpkin Pie Filling
In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, and melted butter until smooth and well combined. Then, add the evaporated milk along with spices like cinnamon, ginger, nutmeg, salt, and vanilla extract. Whisk again until everything is silky and cohesive — this step guarantees a luscious filling with balanced flavors in every bite.
Step 3: Bake the Filling
Pour the filling into your pie crust, smoothing the top gently. Place it in the center of your preheated oven and bake for 30 minutes. This initial bake sets the custard slightly and prepares the pie to receive the delicious pecan streusel topping without getting soggy.
Step 4: Prepare the Pecan Streusel Topping
While the pie bakes, combine the chopped pecans, flour, brown sugar, salt, and melted butter in a medium bowl. Use your fingers to press the mixture together lightly to form some crumbs, but don’t overwork it. This crumbly streusel will crisp up beautifully on top of the pie, adding a nutty crunch that contrasts the smooth filling.
Step 5: Add Streusel and Finish Baking
Once the initial 30 minutes of baking is done, carefully remove the pie from the oven and evenly sprinkle the pecan streusel over the pumpkin custard. Lower the oven temperature to 350°F and return the pie back to bake for another 25 to 30 minutes. The pie is ready when the filling is set and a toothpick inserted into the center comes out mostly clean, and your streusel topping is golden and irresistible.
Step 6: Cool and Store
Allow the pie to cool completely on a wire rack. This cooling period helps the custard finish setting for clean slices. Store the cooled pie refrigerated and bring it out when you’re ready to wow your guests with this festive delight.
How to Serve Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Garnishes
This pie shines on its own but is even more magical with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a smear of toasted marshmallow cream to add extra creamy sweetness and a special touch. Each garnish elevates the flavors and makes the presentation inviting and festive.
Side Dishes
Pair your pumpkin pie with warm spiced cider or a light cinnamon tea to complement its warm autumn spices. For a heartier dessert course, sliced caramelized apples or a simple bowl of fresh berries add a lovely contrast in freshness and texture.
Creative Ways to Present
For a charming twist, serve individual portions in mini tart shells with pecan streusel on top. You could also turn leftovers into decadent pumpkin pie parfaits layered with whipped cream and streusel crumbles or transform slices into pie milkshakes by blending with ice cream and a touch of cinnamon.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe covered tightly in the refrigerator. It stays fresh for up to 3 to 4 days, making it perfect for enjoying leftovers or prepping ahead for a gathering without losing quality.
Freezing
You can freeze the pie either before baking (wrap tightly in plastic wrap and then foil) or after it has cooled completely. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently if desired. Just know that the streusel topping may lose a bit of its crispness upon freezing.
Reheating
To reheat a slice, warm it in a 325°F oven for about 10-15 minutes to revive the spices and gently toast the pecan streusel again. Avoid microwaving to keep the streusel from becoming soggy and the crust flaky.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! If you want to use fresh pumpkin, roast it until soft, then puree it in a food processor. Just be sure to drain any excess water so your pie filling isn’t too watery. The flavor from fresh pumpkin will be wonderful.
Is it necessary to prebake the crust for this recipe?
Nope! This recipe calls for placing the unbaked crust directly on a baking sheet and pouring in the filling before baking. The crust bakes perfectly with the filling, developing a tender and flaky texture.
Can I make the streusel topping nut-free?
Yes, if you have a nut allergy or prefer no nuts, substitute the pecans with toasted oats or coconut flakes for a lovely crunchy topping that’s still delicious.
How do I know when the pie is fully cooked?
The filling should be mostly set with just a tiny bit of jiggle in the center, and the toothpick test should come out mostly clean. Avoid overbaking to prevent cracking or dryness.
What’s the best way to cut and serve this pie?
Use a sharp knife warmed in hot water for clean slices. Let the pie cool completely before slicing to ensure the custard has firmed up nicely for perfect portions.
Final Thoughts
This Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe is a true celebration of comfort and flavor, perfect for sharing with family and friends. Its creamy, spiced pumpkin filling paired with that irresistible pecan crumble will have everyone reaching for seconds. Give this recipe a try and relish every delicious bite that captures the best of the season’s flavors. You won’t regret it!
Print
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
- Diet: Vegetarian
Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping is a classic autumn dessert featuring a smooth, spiced pumpkin filling baked to perfection in a flaky crust, crowned with a crunchy and buttery pecan streusel. It’s perfect for holiday gatherings and cozy fall evenings, offering a delightful balance of creamy and crunchy textures with warm spices.
Ingredients
Pie Filling
- 1 (9-inch) unbaked pie crust
- 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 and prepare crust: Preheat your oven to 425°F (220°C). Place the unbaked 9-inch pie crust on a rimmed baking sheet to catch any drips, and set it aside while you prepare the filling.
- Mix pie filling: In a large bowl, whisk together the canned pumpkin purée, 1 cup brown sugar, eggs, and melted 1/4 cup butter until smooth. Stir in evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract until thoroughly combined.
- Bake pie base: Pour the pumpkin mixture into the prepared pie crust. Bake in the center of the preheated oven for 30 minutes to set the filling.
- Prepare pecan streusel topping: While the pie bakes, combine chopped pecans, 1/2 cup brown sugar, all-purpose flour, salt, and melted 3 tablespoons butter in a medium bowl. Use your fingers to mix and press the mixture together to form a crumbly streusel.
- Add streusel and continue baking: After the initial 30 minutes, remove the pie from the oven and evenly sprinkle the pecan streusel topping over the pumpkin filling. Reduce the oven temperature to 350°F (175°C), and return the pie to the oven.
- Finish baking: Bake for an additional 25 to 30 minutes or until the pie is set and a toothpick inserted near the center comes out mostly clean. The streusel topping should be golden and crisp.
- Cool and serve: Allow the pie to cool completely on a wire rack. Refrigerate if not serving immediately. Serve topped with whipped cream, ice cream, or toasted marshmallow cream as desired.
Notes
- Do not use pumpkin pie mix; use pure canned pumpkin purée for the best flavor and texture.
- To prevent the crust edges from browning too quickly, you can use foil strips or a pie crust protector during baking.
- Allow the pie to cool fully before serving to ensure the filling is set.
- This pie can be refrigerated for up to 3 days.
- For a nut-free version, omit the pecan streusel and substitute with a simple cinnamon-sugar topping or crushed graham crackers.
