Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping is a perfect fall dessert combining the rich, smooth pumpkin filling with a crunchy, buttery pecan streusel. Baked to perfection with warm spices like cinnamon, ginger, and nutmeg, this classic pie is elevated by a sweet and nutty crumb topping, making it a delightful treat for holidays or any cozy occasion.
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: Preheat your oven to 425°F. Place the unbaked 9-inch pie crust on a rimmed baking sheet to catch any drips and set aside.
- Prepare the Filling: In a large mixing 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 until thoroughly combined. Pour the filling evenly into the prepared pie crust.
- Bake Initial Filling: Bake the pie in the center of the preheated oven for 30 minutes. This initial bake helps set the filling and prepares the crust.
- Make the Streusel Topping: While the pie bakes, combine chopped pecans, 1/2 cup brown sugar, all-purpose flour, salt, and melted butter in a medium bowl. Use your fingers to mix and press the ingredients together to form a crumbly streusel mixture. Set aside.
- Add Streusel and Continue Baking: After the initial 30 minutes, carefully remove the pie from the oven. Sprinkle the pecan streusel evenly over the top of the pumpkin filling. Reduce the oven temperature to 350°F, return the pie to the oven, and bake for an additional 25 to 30 minutes until the pie 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, then refrigerate to fully set. Serve chilled or at room temperature topped with whipped cream, ice cream, or toasted marshmallow cream if desired.
Notes
- Use canned pumpkin purée, not pumpkin pie mix, for the best flavor and texture.
- Make sure to pre-bake the crust briefly with the filling before adding the streusel to avoid a soggy crust.
- Store the pie covered in the refrigerator and consume within 3-4 days for optimal freshness.
- If you prefer a less sweet topping, you can reduce the brown sugar in the streusel by a quarter cup.
- For a gluten-free version, substitute all-purpose flour in the streusel topping with a gluten-free flour blend.
