Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping combines a creamy, spiced pumpkin filling with a buttery, crunchy pecan streusel. Baked to perfection with a flaky pie crust, this dessert offers a delightful texture contrast and warm autumn flavors, perfect for holiday gatherings or cozy fall nights.
Ingredients
Scale
Pie Crust
- 1 (9-inch) unbaked pie crust
Pumpkin 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 to catch any spills and set it aside while you prepare the filling.
- Make pumpkin filling: In a large bowl, whisk together the canned pumpkin purée, 1 cup brown sugar, eggs, and melted butter until smooth. Stir in evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract until well combined. Pour this mixture into the prepared pie crust evenly.
- Bake initial pie: Place the pie on the center rack of the oven and bake at 425°F for 30 minutes to set the filling.
- Prepare pecan 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. Using your fingers or a fork, press the mixture together lightly to form a crumbly streusel texture. Set aside.
- Add streusel and continue baking: After the initial 30 minutes, carefully remove the pie from the oven. Sprinkle the pecan streusel evenly over the top of the pumpkin filling. Reduce the oven temperature to 350°F (175°C) and return the pie to the oven.
- Finish baking: Bake for an additional 25 to 30 minutes or until the pie filling is set and a toothpick inserted near the center comes out mostly clean. The streusel should be golden and slightly crisp.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. Refrigerate the pie to chill before serving. Optionally, top slices with whipped cream, ice cream, or toasted marshmallow cream for extra indulgence.
Notes
- If desired, use a store-bought or homemade pie crust; chilling the crust before baking helps prevent shrinkage.
- Stir the streusel mixture gently to avoid breaking pecans into very small pieces.
- Allow the pie to cool fully before slicing to ensure clean cuts and proper filling texture.
- Store leftover pie covered in the refrigerator for up to 4 days.
- For a deeper spice flavor, you can add a pinch of cloves or allspice to the pumpkin filling.
