If you’re looking for a show-stopping dessert that perfectly balances cozy spice flavors with a delightful crunch, you have to try the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe. This pie combines the smooth, rich pumpkin filling everyone loves with a buttery, nutty pecan streusel that adds incredible texture and depth. It’s a classic updated with a little twist, and trust me, once you make it, you’ll find yourself reaching for this recipe every holiday season and beyond. It’s the kind of pie that brings everyone together, evoking warmth and joy with every bite.
Ingredients You’ll Need
Each ingredient here plays a critical role in crafting the perfect balance of flavors and textures that make this recipe so unforgettable. From the earthy spices to the crunchy pecans, these simple components work in harmony to bring this pie to life.
- 1 (9-inch) unbaked pie crust: The sturdy yet flaky foundation that cradles all the delicious filling.
- 1 (15-ounce) can canned pumpkin purée: The star of the show, providing that smooth pumpkin flavor without added sugars or spices.
- 1 cup firmly packed brown sugar (light or dark): Adds sweetness with a hint of molasses that complements the pumpkin beautifully.
- 2 large eggs: Help set the filling to the perfect custard-like texture.
- 1/4 cup unsalted butter (melted): Infuses richness and helps the filling stay velvety.
- 1 (5-ounce) can evaporated milk: Boosts creaminess and smoothness without weighing down the pie.
- 1 teaspoon ground cinnamon: Classic spice that fills the kitchen with warmth.
- 1/2 teaspoon ground ginger: Adds a subtle bite to lift the flavor profile.
- 1/4 teaspoon ground nutmeg: Brings just the right dash of earthy spice.
- 1/4 teaspoon salt: Enhances every other ingredient by balancing sweetness.
- 1 teaspoon vanilla extract or flavoring: Adds depth and a hint of sweetness.
- 1 cup chopped pecans: Creates the signature crunchy streusel topping packed with nutty flavor.
- 1/2 cup firmly packed brown sugar (light or dark): Sweetens the streusel and caramelizes beautifully when baked.
- 1/4 cup all-purpose flour: Binds the streusel ingredients for a perfect crumbly texture.
- 1/4 teaspoon salt: Balances the sweetness in the topping.
- 3 tablespoons unsalted butter (melted): Binds the streusel and adds that irresistible buttery note.
How to Make Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Step 1: Prepare the Oven and Crust
Start by preheating your oven to 425°F. Place your unbaked pie crust on a rimmed baking sheet. This extra step of putting the crust on a baking sheet helps catch any drips and makes transferring in and out of the oven a snap. Setting this aside prepares you perfectly for the next steps.
Step 2: Mix the Pumpkin Pie Filling
In a large bowl, whisk together the canned pumpkin purée, brown sugar, eggs, and melted butter until smooth. Then stir in evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla extract. This mixture is the heart of the pie, blending creamy richness with cozy spices that are classic yet comforting. Pour this filling evenly into the prepared crust, getting ready for the magic to happen in the oven.
Step 3: Bake the Pie Base
Bake the pie in the center of your preheated oven at 425°F for 30 minutes. This initial baking step sets the filling and starts the flavors melding process. Your kitchen will already be smelling like autumn with those cinnamon and nutmeg notes warming up the air!
Step 4: Prepare the Pecan Streusel Topping
While the pie bakes, combine chopped pecans, flour, brown sugar, salt, and melted butter in a medium bowl. Use your fingers to press the mixture together until it forms a crumbly texture. This streusel topping adds an amazing layer of crunch and buttery sweetness, bringing a perfect contrast to the smooth pumpkin filling.
Step 5: Add Streusel and Finish Baking
After the initial 30 minutes, carefully remove the pie from the oven. Sprinkle the pecan streusel topping evenly over the pumpkin filling. Reduce your oven temperature to 350°F, then return the pie to bake for another 25 to 30 minutes. The pie is done when it’s set and a toothpick inserted near the center comes out mostly clean. Let it cool completely on a wire rack — this cooling step helps the pie finish setting perfectly for slicing.
How to Serve Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Garnishes
The best part of serving this pie is the opportunity to enhance it with simple yet indulgent garnishes. A generous dollop of freshly whipped cream adds airy richness, while a scoop of vanilla ice cream lends a dreamy creaminess that melts into every forkful. For a playful twist, toasted marshmallow cream brings a festive note and extra texture that kids and adults all adore.
Side Dishes
Pair this pie with warm drinks like spiced chai or hot apple cider to echo the autumnal spices in the filling. A light, fresh salad with crisp apples or pears can also create a lovely balance, refreshing the palate between bites of this rich dessert.
Creative Ways to Present
If you want to impress guests, slice the pie into neat wedges and serve on elegant dessert plates garnished with a sprinkle of cinnamon or chopped pecans around the edges. Alternatively, create mini versions in ramekins topped with streusel for individual servings that feel extra special and personalized.
Make Ahead and Storage
Storing Leftovers
This pie keeps beautifully in the fridge for up to 4 days. Cover it loosely with aluminum foil or plastic wrap to maintain freshness and prevent the streusel topping from becoming soggy. Each slice tastes even better after a day as flavors have more time to meld.
Freezing
You can freeze the pie after baking and cooling completely. Wrap tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge before serving for the best texture and flavor.
Reheating
To enjoy the pie warm, gently reheat slices in a low oven at 325°F for about 10 minutes. This warms it through without drying out the filling or topping. Avoid microwaving if possible as it can turn the crust soggy.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, but you’ll need to cook and puree the fresh pumpkin first. Use a variety like sugar pumpkin, roast it until soft, then blend until smooth, draining excess liquid if needed to match the canned pumpkin consistency.
Is there a way to make the crust gluten-free?
Absolutely! Substitute your regular pie crust with a gluten-free pie crust made from almond flour or a gluten-free blend. Just keep an eye on baking times as some gluten-free crusts bake faster or slower.
Can I prepare the pecan streusel topping in advance?
Yes, you can make the streusel topping a day ahead and keep it covered in the fridge. Bring it to room temperature before sprinkling over the pie during baking to ensure even browning.
What can I substitute for evaporated milk?
If you don’t have evaporated milk, you can use an equal amount of whole milk or half-and-half, but be aware it might make the filling slightly less creamy and rich.
How do I know when the pie is perfectly baked?
The ideal sign is when the filling is mostly set but still jiggles slightly in the center, and a toothpick inserted comes out mostly clean with just a little moist filling. Overbaking can make it dry, so keep an eye near the end.
Final Thoughts
There is something truly special about the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe that elevates it far beyond your average pie. It’s a comforting crowd-pleaser that perfectly combines creamy pumpkin filling and a crunchy, buttery pecan topping. Whether you’re serving it for a festive holiday meal or a cozy fall gathering, this recipe promises smiles all around. Give it a try and watch it become a cherished favorite in your dessert repertoire!
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Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping offers a rich and creamy pumpkin filling baked to perfection in a buttery crust, topped with a crunchy, buttery pecan streusel. The warm spices of cinnamon, ginger, and nutmeg complement the smooth pumpkin custard, while the streusel adds a delightful texture contrast, making it an irresistible classic dessert for fall and holiday seasons.
Ingredients
Pie Crust
- 1 (9-inch) unbaked pie crust
Pie 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 and prepare crust: Preheat your oven to 425°F (220°C). Place the unbaked 9-inch pie crust on a rimmed baking sheet and set it aside to prepare for filling.
- Make the pumpkin filling: In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, and melted butter until combined. Add the evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Mix until the filling is smooth and well blended. Pour the filling into the prepared pie crust.
- Bake pie initial phase: Bake the pie in the center of the preheated oven at 425°F for 30 minutes, allowing the filling to start setting and develop a slight crust on top.
- Prepare pecan streusel topping: While the pie is baking, combine the chopped pecans, all-purpose flour, brown sugar, salt, and melted butter in a medium bowl. Use your fingers to press the mixture together gently to form a crumbly streusel texture. Set aside until needed.
- Add streusel and continue baking: After the first 30 minutes, carefully remove the pie from the oven. Evenly sprinkle the pecan streusel topping over the pumpkin filling. Reduce the oven temperature to 350°F (175°C) and return the pie to the oven.
- Final baking and cooling: Bake the pie for an additional 25 to 30 minutes, or until the filling is set and a toothpick inserted in the center comes out mostly clean. Remove from the oven and allow the pie to cool completely on a wire rack.
- Serving suggestion: Once cooled, refrigerate the pie. Serve chilled or at room temperature, topped optionally with whipped cream, ice cream, or toasted marshmallow cream for an extra indulgent finish.
Notes
- Ensure the pumpkin purée is not pumpkin pie mix, which contains added sugars and spices.
- Melted butter makes the filling rich and smooth; be sure it’s cooled slightly before mixing with eggs to avoid scrambling.
- Using a rimmed baking sheet under the pie prevents any spills from dirtying your oven.
- Cooling the pie completely before slicing ensures clean cuts and perfect texture.
- Store leftover pie refrigerated and consume within 3-4 days for best freshness.
- For extra flavor, you can toast the pecans lightly before adding to the streusel.
