If you’re searching for a dessert that perfectly balances rich, creamy pumpkin filling with a crunchy, nutty topping, you have to try the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe. This pie transforms the traditional pumpkin experience by adding a luscious pecan streusel that brings texture and a sweet, buttery crunch to every bite. It’s a fantastic centerpiece for autumn gatherings or cozy nights when you need something warm, nostalgic, and utterly irresistible.
Ingredients You’ll Need
The beauty of this recipe lies in its use of simple, classic ingredients that work together to create a symphony of flavors and textures. Every component, from pumpkin purée to pecans, plays a crucial role in achieving that perfect balance of smoothness and crunch, sweetness and spice.
- 1 (9-inch) unbaked pie crust: The flaky base that supports all the delicious filling and topping without overpowering it.
- 1 (15-ounce) can canned pumpkin purée: Provides the silky, vibrant pumpkin flavor essential for the pie’s heart.
- 1 cup firmly packed brown sugar (light or dark): Adds deep caramel sweetness to the filling.
- 2 large eggs: Bind the filling into a smooth custard texture.
- 1/4 cup unsalted butter (melted): Brings richness and helps meld the flavors together.
- 1 (5-ounce) can evaporated milk: Adds creaminess without too much liquid weight.
- 1 teaspoon ground cinnamon: The quintessential spice that delivers warmth and aroma.
- 1/2 teaspoon ground ginger: A subtle zing that lifts the flavor profile.
- 1/4 teaspoon ground nutmeg: Gives a hint of nutty spice essential for pumpkin desserts.
- 1/4 teaspoon salt: Enhances all the other flavors without ever tasting salty.
- 1 teaspoon vanilla extract or flavoring: Rounds out the savory spices with sweet floral notes.
- 1 cup chopped pecans: The star of the streusel, providing crunch and a buttery nuttiness.
- 1/2 cup firmly packed brown sugar (light or dark): Sweetens the streusel topping perfectly.
- 1/4 cup all-purpose flour: Helps bind the streusel ingredients to create that crumbly texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances nutty flavors in the streusel.
- 3 tablespoons unsalted butter (melted): Binds the streusel and adds an addictive buttery flavor.
How to Make Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 425°F, which is crucial for creating that tender crust and silky filling. Place your unbaked pie crust on a rimmed baking sheet—this makes transferring easier and catches any drips. Setting the crust aside while you mix the filling keeps everything organized and efficient.
Step 2: Mix the Pumpkin Filling
In a large bowl, whisk together the pumpkin purée, 1 cup of brown sugar, eggs, and melted butter until smooth and well-combined. Add evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla extract, mixing gently but thoroughly. This creates the luscious custard that’s the soul of the pie. Pour this mixture evenly into your prepared crust, making sure no air pockets remain.
Step 3: Bake the Filling First
Pop the pie into the oven and bake for 30 minutes at 425°F. This initial high-heat bake helps the filling set up slightly before you add the streusel, ensuring the pie holds its shape and texture perfectly after the final bake.
Step 4: Prepare the Pecan Streusel Topping
While the pie bakes, make the topping by combining the chopped pecans, flour, 1/2 cup brown sugar, salt, and melted butter in a medium bowl. Use your fingertips to press and crumble the mixture together until it reaches a sandy, crumbly texture. This topping is the magic that elevates the whole pie, adding not only flavor but an irresistible crunch.
Step 5: Add the Streusel and Finish Baking
After the first bake, carefully remove the pie from the oven and sprinkle the pecan streusel evenly on top. Lower the oven temperature to 350°F to prevent overcooking and return the pie for an additional 25 to 30 minutes. This gentle finish bakes the topping golden and lets the filling fully set while keeping it moist and creamy.
Step 6: Cool and Store
Once baked, allow the pie to cool completely at room temperature—patience here pays off in flavor and slicing ease. Once cooled, transfer the pie to the refrigerator. Chilling enhances the flavors and texture, making every slice perfect when you’re ready to serve.
How to Serve Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Garnishes
Top your pie slices with a dollop of whipped cream for a classic touch, or for something a bit more indulgent, try a scoop of vanilla ice cream that melts over the warm streusel. Toasted marshmallow cream is a fun, nostalgic alternative that adds a soft, fluffy richness complementing the crunchy pecans.
Side Dishes
This pie is a star on its own but pairs beautifully with spiced coffee or hot apple cider. For a holiday feast, consider serving alongside roasted nuts, caramelized sweet potatoes, or a fresh apple salad to balance the richness with bright, fresh flavors.
Creative Ways to Present
If you want to impress your guests, try mini versions of the pie in individual ramekins topped with a single pecan half for decoration. Another idea is to turn leftover pie into trifle layers—crumbled pie, whipped cream, and toasted pecans stacked in clear glasses for a stunning presentation. It’s a fun, unexpected way to enjoy the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe again.
Make Ahead and Storage
Storing Leftovers
After your pumpkin pie settles and cools, store it in the refrigerator covered with plastic wrap or in an airtight container. It will keep beautifully for up to four days, making it perfect for prepping in advance or enjoying a few tasty slices afterward.
Freezing
If you want to keep your pie longer, wrap it tightly in plastic wrap and then foil before placing it in the freezer. Frozen pumpkin pie maintains quality for 1 to 2 months. When you’re ready, thaw it overnight in the fridge for the best texture and flavor.
Reheating
To revive that just-baked freshness, warm individual slices in a low oven at 300°F for about 10 minutes. Avoid the microwave if you want to keep the streusel crunchy, as it can turn it soggy. A gentle oven heat restores warmth and aroma without compromising texture.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! You’ll just need to roast and puree your fresh pumpkin until smooth. Keep in mind fresh pumpkin purée is often less dense and more watery than canned, so you might want to reduce other liquids slightly to maintain the perfect filling consistency.
Can I prepare this pie gluten-free?
Yes! Substitute the all-purpose flour in the streusel and the pie crust with gluten-free flour blends designed for baking. Make sure your pie crust is also gluten-free, either store-bought or homemade, to keep the pie safe for gluten-sensitive guests.
Is it possible to make the streusel topping nut-free?
You can skip the pecans and replace them with rolled oats or seeds like pumpkin or sunflower seeds to maintain the crunch and flavor without the nuts. The streusel will still be delicious and add a lovely texture contrast.
How long should the pie cool before serving?
Cooling the pie fully at room temperature takes about 2 to 3 hours for the filling to set properly. Afterward, chilling it in the fridge for at least an hour tightens the custard even more and enhances the flavors. Don’t rush this step or the pie will be too soft to slice cleanly.
Can I make the streusel topping ahead of time?
Yes, you can prepare the streusel mixture a few hours or even a day ahead and keep it covered at room temperature. Just give it a quick mix before sprinkling it on the pie so it’s light and crumbly. This can simplify your pie assembly on baking day.
Final Thoughts
There’s something truly special about the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe that makes it a must-have for fall and holiday menus. Its combination of silky pumpkin filling with a crunchy, sweet topping is the kind of comforting dessert you’ll want to make again and again. Trust me, once you try it, you’ll wonder how you ever enjoyed pumpkin pie without that amazing streusel. So go ahead and bake this beauty—you’re in for a real treat!
Print
Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping is a rich and creamy fall dessert featuring a smooth pumpkin custard nestled in a flaky pie crust, topped with a sweet and crunchy pecan streusel. The blend of warm spices like cinnamon, ginger, and nutmeg perfectly complements the natural pumpkin flavor, while the streusel adds texture and nutty sweetness, making this pie perfect for holiday celebrations or cozy autumn evenings.
Ingredients
Pie
- 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 the oven 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 drips and set aside to prepare the filling.
- Make pumpkin filling and bake: In a large mixing bowl, whisk together pumpkin purée, brown sugar, eggs, and melted butter until smooth. Stir in evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla extract until fully incorporated. Pour the combined filling into the prepared pie crust. Bake in the center of the preheated oven for 30 minutes.
- Prepare pecan streusel topping: While the pie bakes, combine chopped pecans, flour, brown sugar, salt, and melted butter in a medium bowl. Use your fingers or a fork to press and mix until a crumbly streusel forms. Set aside.
- Add topping and continue baking: After the initial 30 minutes of baking, 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.
- Finish baking and cool: 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. Once done, take the pie out and allow it to cool completely on a wire rack. Refrigerate before serving. Optional: Serve with whipped cream, ice cream, or toasted marshmallow cream for extra indulgence.
Notes
- Ensure the pie is completely cooled before refrigerating to prevent sogginess.
- Use canned pumpkin purée, not pumpkin pie mix, for the best results.
- Adjust spices according to your preference for warmer or milder flavor.
- The streusel topping adds a delightful crunch; do not skip it for the ultimate texture.
- Store leftover pie refrigerated and consume within 3-4 days for freshness.
