Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping is a classic fall dessert featuring a smooth, spiced pumpkin filling baked in a flaky crust and topped with a buttery, crunchy pecan streusel. Perfectly balanced with warm spices and a rich texture, this pie is ideal for holiday gatherings or cozy evenings.
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: 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.
- Prepare Pumpkin Filling: In a large bowl, whisk together the canned pumpkin purée, 1 cup brown sugar, eggs, and melted butter until combined. Add evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Mix until the filling is smooth and well blended. Pour this mixture evenly into the prepared pie crust.
- Bake Initial Filling: Bake the pie in the center of the oven at 425°F for 30 minutes. This high temperature helps set the custard.
- Make Pecan Streusel: While the pie bakes, combine chopped pecans, flour, 1/2 cup brown sugar, salt, and melted butter in a medium bowl. Use your fingers to press the mixture together gently, forming a coarse crumble. Set aside.
- Add Topping and Continue Baking: Remove the pie from the oven after 30 minutes. Sprinkle the prepared pecan streusel evenly over the top of the pie. Reduce the oven temperature to 350°F (175°C) and return the pie to the oven. 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.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate to set further. Serve chilled or at room temperature, optionally topped with whipped cream, ice cream, or toasted marshmallow cream for extra indulgence.
Notes
- Use canned pumpkin purée, not pumpkin pie mix, for the best flavor and texture.
- Placing the pie crust on a rimmed baking sheet makes handling easier and prevents drips from the filling.
- Letting the pie cool completely before slicing helps it set and makes cleaner slices.
- The pecan streusel adds a crunchy texture complementing the creamy pumpkin filling.
- For best results, store the pie refrigerated and consume within 3-4 days.
