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
Scale
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.
