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
Scale
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.
