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If you have ever dreamed of a seasonal dessert that perfectly marries creamy spiced pumpkin with the satisfying crunch of toasted nuts, the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe is exactly what your autumn table has been waiting for. This pie boasts a luscious pumpkin filling, kissed with warm cinnamon and nutmeg, while a buttery pecan streusel adds a delightful texture and nutty richness that makes every bite pure joy. Trust me, this recipe turns a classic pumpkin pie into a showstopper that will have everyone asking for seconds.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients, each chosen to bring out distinctive flavors and textures that combine beautifully in the finished pie. From the mellow sweetness of brown sugar to the subtle warmth of cozy spices, every component contributes to the rich depth and inviting aroma of this dessert.
- 1 (9-inch) unbaked pie crust: A sturdy, buttery base that holds all the delicious filling and streusel together.
- 1 (15-ounce) can canned pumpkin purée: The creamy, smooth heart of the pie that brings that classic pumpkin flavor without added sugar or spices.
- 1 cup firmly packed brown sugar (light or dark): Adds deep caramel sweetness to the filling, enhancing the pumpkin’s natural flavors.
- 2 large eggs: Essential for setting and adding richness to the pie filling’s silky texture.
- 1/4 cup unsalted butter (melted): Brings a wonderful richness to the filling and helps bind the streusel topping.
- 1 (5-ounce) can evaporated milk: Gives the filling a creamy consistency without watering it down.
- 1 teaspoon ground cinnamon: The indispensable spice amplifying the comforting, warm essence of pumpkin pie.
- 1/2 teaspoon ground ginger: Adds a gentle zing that balances the sweetness perfectly.
- 1/4 teaspoon ground nutmeg: Punctuates the filling with mellow aromatic notes for that true holiday feel.
- 1/4 teaspoon salt: Enhances all the other flavors, preventing them from tasting flat.
- 1 teaspoon vanilla extract or flavoring: Rounds out the spices with a sweet floral glow that makes the filling irresistible.
- 1 cup chopped pecans: The star of the streusel topping, providing a toasty crunch and nutty depth.
- 1/2 cup firmly packed brown sugar (light or dark): Sweetens the streusel while caramelizing beautifully during baking.
- 1/4 cup all-purpose flour: Binds the streusel ingredients and prevents it from turning greasy.
- 1/4 teaspoon salt: Balances the sweetness in the topping just like in the filling.
- 3 tablespoons unsalted butter (melted): Holds the streusel together with its luscious buttery flavor.
How to Make Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Step 1: Prepare Your Oven and Crust
Start by preheating your oven to 425 degrees Fahrenheit — this high temperature jump-starts the pie’s cooking for a perfectly baked crust and filling. Place your unbaked pie crust on a rimmed baking sheet to catch any drips, making cleanup a breeze. Having your oven hot and your crust set up will keep things moving smoothly.
Step 2: Whisk Together the Pumpkin Filling
In a large bowl, combine the pumpkin puree, brown sugar, eggs, and melted butter. Whisk these together until smooth and well integrated. Then add the evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla extract. Mixing these ingredients thoroughly ensures every bite is bursting with balanced spice and creamy texture, which is the hallmark of the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe.
Step 3: Bake the Pie Filling
Pour the luscious filling into your prepared crust and slide it into the center of your hot oven. Bake it for 30 minutes to start setting the base. This step gives the filling structure, so it’s firm but still velvety in the middle — the perfect foundation for the delicious streusel topping.
Step 4: Create the Pecan Streusel Topping
While the pie is baking, mix together the chopped pecans, flour, brown sugar, salt, and melted butter in a bowl. Use your fingers to combine everything until crumbly but cohesive; this topping will crisp up and add a nice contrast to the creamy filling. Setting this aside until the pie’s initial bake is done will keep your workflow efficient.
Step 5: Add Streusel and Finish Baking
Once the 30 minutes are up, carefully remove the pie from the oven and sprinkle your nutty streusel evenly over the top. Reduce the oven temperature to 350 degrees Fahrenheit before returning the pie to bake another 25 to 30 minutes. This allows the topping to crisp and brown while the filling finishes setting. You’ll know it’s ready when a toothpick inserted near the center comes out mostly clean.
Step 6: Cool and Serve
Patience is key here! Let the pie cool completely on a wire rack before slicing. This cooling period lets the filling stabilize and the streusel harden into that perfect crisp topping. When cooled, you can chill it in the fridge to serve cold or at room temperature — both are equally heavenly.
How to Serve Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Garnishes
Top your pie slices with freshly whipped cream or a scoop of vanilla ice cream for a creamy complement to the crunchy pecan streusel. If you want to get festive, a drizzle of caramel sauce or a dollop of toasted marshmallow cream adds indulgent sweetness that elevates every bite.
Side Dishes
This pie pairs wonderfully with light, warm beverages like spiced chai tea or fresh brewed coffee, which enhance the spices without overpowering the dessert. For a savory counterpoint on the table, consider roasted Brussels sprouts or a fresh green salad to balance out the richness.
Creative Ways to Present
To impress guests, serve individual mini pumpkin pies topped with pecan streusel in ramekins or tart pans. Another fun twist is to layer spoonfuls of pumpkin pie filling and streusel in clear dessert glasses for a pretty parfait-style presentation that retains all the scrumptious flavors of the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, cover any leftovers tightly and store them in the refrigerator for up to four days. The flavors meld beautifully over time, so leftovers can be even tastier the next day, perfect for a quick snack or an after-dinner treat.
Freezing
If you want to save pie for longer, you can freeze it. Wrap the cooled pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen pie will keep well for up to two months. When you’re ready to enjoy, thaw it gently overnight in the fridge.
Reheating
To warm a slice, place it on a baking sheet in a 300 degrees Fahrenheit oven for about 10-15 minutes. This reheating method brings back the pie’s fresh-from-the-oven appeal without drying it out or melting the streusel topping.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! If you prefer fresh pumpkin, roast and puree a sugar pumpkin until smooth. Just be sure to drain off any excess moisture so your filling doesn’t become watery. Using fresh pumpkin can add a natural sweetness and vibrant color to the pie.
What can I substitute for evaporated milk?
If you don’t have evaporated milk, whole milk or half-and-half will work in a pinch, but the texture might be a little less rich. For a non-dairy option, try coconut milk for an interesting twist with complementary flavors.
Can I prepare the streusel topping in advance?
Yes, you can mix the pecan streusel topping a day ahead and store it covered in the fridge. Bring it to room temperature before sprinkling on the pie to ensure it bakes evenly and crisps beautifully.
Is it okay to use a store-bought pie crust?
Definitely! A good quality store-bought crust saves time and is perfectly fine for this recipe. Choose one that is unbaked and keep an eye on the baking time since pre-made crusts can vary in how they bake.
How do I know when the pie is fully baked?
The pie is done when the filling is mostly set and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs attached. The streusel should be golden brown and crisp — that’s a sure sign your Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe is ready to be enjoyed.
Final Thoughts
This Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe brings a comforting, delicious twist on a seasonal classic that will soon become your go-to dessert. The way the creamy pumpkin filling and crunchy pecan topping complement each other is pure magic — trust me, it’s worth every minute of effort. I can’t wait for you to try it and see just how easy it is to create a dessert everyone will rave about.
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Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping features a rich, spiced pumpkin filling baked in a flaky crust, topped with a delightful crunchy pecan streusel. Perfect for holiday gatherings or cozy autumn desserts, it blends warm spices and nutty sweetness for a classic fall treat.
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 Oven and Prepare Crust: Preheat your oven to 425°F. 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.
- Make the Pumpkin Filling: In a large bowl, whisk together the canned pumpkin purée, brown sugar, eggs, and melted butter until smooth. Add evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Mix thoroughly until the mixture is well combined and smooth. Pour this filling evenly into the prepared pie crust.
- Bake the Pie Base: Bake the pie in the center of the oven at 425°F for 30 minutes to set the crust and start cooking the pumpkin filling.
- Prepare the Pecan Streusel: While the pie bakes, combine the chopped pecans, all-purpose flour, brown sugar, salt, and melted butter in a medium bowl. Use your fingers or a fork to press the mixture together into a crumbly streusel texture. Set aside.
- Add Streusel and Continue Baking: Remove the pie from the oven after the initial 30 minutes. Sprinkle the pecan streusel evenly over the top of the pie. Reduce the oven temperature to 350°F and return the pie to bake for another 25 to 30 minutes or until the pie filling is set and a toothpick inserted near the center comes out mostly clean.
- Cool and Serve: Allow the pie to cool completely on a wire rack. For best results, refrigerate before serving. Serve topped with whipped cream, ice cream, or toasted marshmallow cream if desired.
Notes
- Do not use pumpkin pie mix in place of canned pumpkin purée as it contains added spices and sugar which will affect the flavor balance.
- Baking the crust on a rimmed baking sheet prevents potential filling spills from dirtying the oven.
- The streusel topping adds a crunchy texture that balances the smooth pumpkin filling wonderfully.
- Ensure the pie cools completely to allow the filling to fully set before slicing.
- Store leftover pie covered in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
