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
Scale
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.
