Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping is a classic autumn dessert elevated with a crunchy pecan streusel layer. Featuring a rich, spiced pumpkin filling baked in a flaky pie crust, it captures the quintessential fall flavors of cinnamon, ginger, and nutmeg. Finished with a buttery pecan crumble on top, this pie is perfect for holiday celebrations or cozy family gatherings.
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 make handling easier. Set it aside while you prepare the filling.
- Make Pumpkin Filling: In a large bowl, whisk together the canned pumpkin purée, brown sugar, eggs, and melted butter until combined. Stir in the evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract until the mixture is smooth and uniform. Pour this pumpkin filling into the prepared pie crust.
- Bake the Pie Filling: Place the pie in the center of the preheated oven and bake at 425°F for 30 minutes. This initial high-temperature bake helps set the filling.
- Prepare Pecan Streusel: While the pie is baking, combine the chopped pecans, flour, brown sugar, salt, and melted butter in a medium bowl. Use your fingers to press and crumble the mixture together, creating a crumbly streusel topping. Set aside.
- Add Streusel Topping and Continue Baking: After the 30 minutes of initial baking, carefully remove the pie from the oven. Evenly sprinkle the prepared pecan streusel over the top of the pumpkin filling. Reduce the oven temperature to 350°F. Return the pie to the oven and bake for an additional 25 to 30 minutes or until the pie is set and a toothpick inserted near the center comes out mostly clean, indicating doneness.
- Cool and Serve: Allow the pie to cool completely on a wire rack. Refrigerate to set fully before serving. For an extra special touch, serve the pie topped with whipped cream, vanilla ice cream, or toasted marshmallow cream if desired.
Notes
- Use pumpkin purée, not pumpkin pie mix, to control the sweetness and spices in the filling.
- Chilling the pie thoroughly after baking helps it set and slices cleanly.
- Storing the pie refrigerated keeps it fresh and safe to eat for several days.
- For added texture and flavor, try toasting pecans before incorporating them into the streusel.
- This pie is perfect for holiday meals and pairs wonderfully with coffee or spiced cider.
