Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping is a festive and delicious dessert perfect for autumn and holiday gatherings. Featuring a classic spiced pumpkin filling baked in a flaky pie crust and topped with a crunchy, buttery pecan streusel, this pie combines creamy texture with nutty, sweet crunch for a truly irresistible 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 the oven to 425°F. Place the unbaked pie crust on a rimmed baking sheet to catch any overflow and set it aside for filling.
- Mix Pumpkin Filling: In a large bowl, whisk together the canned pumpkin purée, 1 cup brown sugar, eggs, and melted butter until smooth. Add evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Mix all ingredients until fully combined and silky smooth.
- Fill and Bake Pie: Pour the pumpkin filling into the prepared pie crust. Bake the pie in the center of the preheated oven at 425°F for 30 minutes. This initial baking helps set the filling.
- Prepare 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 gently press and crumble the mixture together into a streusel topping and set aside.
- Add Streusel and Continue Baking: After the 30-minute bake, carefully remove the pie from the oven. Evenly sprinkle the pecan streusel topping over the pumpkin filling. Reduce the oven temperature to 350°F and return the pie to bake for another 25 to 30 minutes until the filling is set and a toothpick inserted near the center comes out mostly clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate the pie until ready to serve. For extra indulgence, top with whipped cream, ice cream, or toasted marshmallow cream.
Notes
- Ensure the pumpkin purée is 100% pure pumpkin and not pumpkin pie filling for the best texture and flavor.
- Using a rimmed baking sheet under the pie crust helps catch any drips during baking, keeping your oven clean.
- Cooling the pie completely before refrigerating helps the filling set fully for clean slices.
- Leftover pie can be stored covered in the refrigerator for up to 4 days.
- Try substituting pecans with walnuts if preferred.
- For a gluten-free option, use a gluten-free pie crust and substitute the flour in the streusel topping with a gluten-free flour blend.
