If you’re dreaming of a pie that perfectly captures cozy autumn vibes with a luxurious twist, then you’ve found it. The Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe brings together the smooth, warmly spiced pumpkin filling everyone loves, crowned with a crunchy, buttery pecan streusel that adds just the right amount of texture and nutty sweetness. This pie is a celebration of fall flavors wrapped in a flaky crust that’s as inviting as a warm hug. Get ready to impress your family and friends with a dessert that’s as stunning as it is mouthwatering.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, whether it’s building the silky pumpkin filling, creating that perfect blend of spices, or crafting the delightful pecan streusel topping. The simplicity of these pantry-friendly ingredients means you might already have most of what you need!
- 1 (9-inch) unbaked pie crust: A sturdy, flaky base that holds all the delicious filling and toppings without sogginess.
- 1 (15-ounce) can canned pumpkin purée: The heart of the pie, bringing smoothness and that unmistakable pumpkin flavor—make sure it’s pure pumpkin, not pie mix.
- 1 cup firmly packed brown sugar (light or dark): Adds natural sweetness with a hint of molasses richness, perfect for the filling’s depth.
- 2 large eggs: They bind the filling together, giving it that classic creamy custard texture.
- 1/4 cup unsalted butter (melted): Provides richness that enhances both the filling and the crumbly topping.
- 1 (5-ounce) can evaporated milk: Adds creaminess without weighing down the pie, balancing the spices beautifully.
- 1 teaspoon ground cinnamon: Classic warming spice that’s indispensable in any pumpkin pie.
- 1/2 teaspoon ground ginger: Gives a subtle spicy kick to elevate the flavor profile.
- 1/4 teaspoon ground nutmeg: Offers nutty warmth for that extra autumnal touch.
- 1/4 teaspoon salt: Enhances all the sweet and spicy notes, making the flavors pop.
- 1 teaspoon vanilla extract or flavoring: Adds a sweet, floral undertone that rounds out the filling.
- 1 cup chopped pecans: For the streusel topping, they provide a delightful crunch and buttery nuttiness.
- 1/2 cup firmly packed brown sugar (light or dark): Sweetens the streusel, perfectly balanced against the pecans.
- 1/4 cup all-purpose flour: Helps bind the streusel ingredients together into crisp crumbs.
- 1/4 teaspoon salt: A pinch to balance and highlight the sweetness in the topping.
- 3 tablespoons unsalted butter (melted): Ensures the streusel bakes up golden and tender.
How to Make Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Step 1: Prepare the Oven and Crust
Start by preheating your oven to 425°F to get it nice and hot, creating the ideal environment for baking your pumpkin pie. Place your unbaked pie crust on a rimmed baking sheet; this will make handling easier and catch any potential drips. Having the oven at the right temperature upfront ensures the crust will bake properly as you prepare the filling.
Step 2: Mix the Pumpkin Filling
In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, and melted butter until smooth and combined. Then add evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla extract. This combination makes the filling irresistibly flavorful—spiced just right but never overpowering, with a creamy texture that sets beautifully in the oven.
Step 3: Bake the Base Filling
Pour your luscious pumpkin filling into the prepared crust, spreading it evenly. Slide the pie into the oven, placing it in the center rack and baking for 30 minutes at 425°F. This initial baking firms the custard a bit so that it can hold up under the streusel topping without sinking or leaking.
Step 4: Make 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 gently press the mixture together until it forms coarse crumbs. This streusel topping is where the magic happens—the pecans add crunch and the buttery crumble sweetens the experience perfectly.
Step 5: Add the Streusel and Finish Baking
Once the base filling has baked for 30 minutes, take the pie out and sprinkle the streusel topping evenly over the surface. Lower the oven temperature to 350°F, then return the pie to bake for another 25 to 30 minutes. The topping will toast up golden and crunchy while the filling fully sets, creating a perfect blend of textures.
Step 6: Cool and Store
Allow the pie to cool completely on a wire rack before serving or storing in the refrigerator. Cooling lets the filling set further and makes slicing cleaner. Once chilled, your Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe will be ready to impress everyone at your table.
How to Serve Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Garnishes
Fresh whipped cream is an absolute classic pairing that adds lightness and creaminess to every bite of this rich pumpkin pie. Alternatively, a scoop of vanilla ice cream can complement the warm spices beautifully. For a fun twist, try dolloping toasted marshmallow cream on top for a sweet, gooey finish that brings out nostalgic fall vibes.
Side Dishes
This pie shines as a dessert, but it pairs wonderfully with warm beverages like chai tea, apple cider, or freshly brewed coffee to round out the meal. A simple side of spiced nuts or a light fruit salad with citrus accents can balance the richness of the pie while keeping your feast festive and fresh.
Creative Ways to Present
For a single-serve treat, try baking mini pumpkin pies in muffin tins topped with individual pecan streusel bits. Also, think about layering slices of this pie with whipped cream and chopped pecans in clear dessert glasses for an elegant pumpkin parfait. These creative presentations elevate the classic pie into beautiful, shareable moments.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe can be stored in an airtight container in the refrigerator for up to 4 days. Keeping it chilled helps maintain the filling’s creamy consistency and preserves the freshness of the streusel topping.
Freezing
You can freeze the pie for longer storage by wrapping it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Frozen pumpkin pie holds its flavor and texture well for up to 2 months. Thaw overnight in the refrigerator before serving to ensure the best taste and texture.
Reheating
If you prefer your pumpkin pie slightly warm, gently reheat slices in a low oven (about 300°F) for 10 to 15 minutes. Avoid microwaves if possible, as reheating too quickly can make the filling watery and the streusel soggy. A slowly warmed pie tastes almost like freshly baked!
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! If you use fresh pumpkin, roast it until soft, then puree it until smooth. Keep in mind fresh pumpkin can have a higher moisture content, so you may need to adjust baking times slightly or reduce moisture in the recipe to get the perfect texture.
Is it okay to make the streusel topping ahead of time?
Yes! You can prepare the streusel a few hours before baking and keep it covered at room temperature. Just sprinkle it on the pumpkin filling right before finishing the bake for a fresh, crunchy topping every time.
Can I substitute pecans with other nuts?
You can! Walnuts, almonds, or even hazelnuts work beautifully in the streusel topping. Just chop them to a similar size and toast lightly beforehand if you want to enhance their flavor.
How do I prevent the crust edges from burning?
To protect your crust edges, use a pie shield or wrap the edges loosely with foil halfway through baking. This keeps the crust from getting too dark while the filling cooks through perfectly.
What’s the best way to slice this pie cleanly?
Use a sharp knife dipped in hot water and wiped dry before each cut. This prevents the knife from dragging through the filling and streusel, giving you clean, beautiful slices every time.
Final Thoughts
There’s something truly special about the combination of creamy pumpkin custard and crunchy pecan streusel that makes the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe a must-make this season. Whether it’s for a holiday gathering or a cozy weeknight treat, this pie brings warmth, comfort, and joy to any occasion. Trust me, once you bake this, it’ll become one of your all-time favorites!
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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 combines a classic spiced pumpkin filling with a crunchy, buttery pecan crumble. Baked to perfection, this pie features warm cinnamon and nutmeg flavors balanced by a rich, creamy texture, ideal for holiday celebrations or any cozy autumn gathering.
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 the oven: Set your oven temperature to 425°F (220°C). Place the unbaked pie crust on a rimmed baking sheet to catch any spills and set it aside while you prepare the filling.
- Make the pumpkin filling: In a large mixing bowl, whisk together the pumpkin purée, brown sugar, eggs, and melted butter until well combined. Stir in the evaporated milk along with the ground cinnamon, ginger, nutmeg, salt, and vanilla extract, blending until the mixture is smooth and uniform. Pour this filling mixture evenly into the prepared pie crust.
- Bake the pie initially: Place the pie in the center of the preheated oven and bake for 30 minutes. This initial bake helps the filling start to set before adding the topping.
- 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 or a fork to mix and press the ingredients together, forming a crumbly streusel texture. Set this aside until needed.
- Add streusel topping and continue baking: After the initial 30 minutes, carefully remove the pie from the oven and evenly sprinkle the pecan streusel crumble over the top of the pumpkin filling. Reduce the oven temperature to 350°F (175°C) and return the pie to bake for an additional 25 to 30 minutes, or until the filling is set and a toothpick inserted near the center comes out mostly clean.
- Cool and serve: Allow the pie to cool completely to room temperature, which helps the filling finish setting and improves slicing. Store the pie refrigerated and serve chilled or at room temperature, optionally topped with whipped cream, ice cream, or toasted marshmallow cream for added indulgence.
Notes
- Ensure you use canned pumpkin purée, not pumpkin pie mix, for the best flavor and texture.
- Allow the pie to cool completely before slicing to prevent the filling from being too soft or runny.
- For a nuttier topping, toast the pecans lightly before mixing with streusel ingredients.
- Store leftover pie covered in the refrigerator for up to 3-4 days.
- To make the pie vegan, substitute eggs with flax eggs and use a dairy-free evaporated milk and butter alternative, though texture may vary.
