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
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 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
