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
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 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.
