If you’re looking for a dessert that beautifully combines creamy, spiced pumpkin filling with an irresistible crunchy topping, the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe is your answer. This pie elevates the classic pumpkin pie experience with a buttery pecan streusel that adds texture and a nutty sweetness, making it perfect for cozy gatherings or holiday celebrations. Every bite delivers the perfect harmony of warm spices and rich flavors that make pumpkin pie a cherished fall favorite.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving that rich, flavorful, and textured pie everyone will rave about. Each component, from the smooth pumpkin purée to the crunchy pecans, plays an essential role in creating a pie that delights all your senses.
- 1 (9-inch) unbaked pie crust: A sturdy yet flaky base to hold all the luscious filling and topping together perfectly.
- 1 (15-ounce) can canned pumpkin purée (not pumpkin pie mix): Ensures pure pumpkin flavor and the smooth texture for the filling.
- 1 cup firmly packed brown sugar (light or dark): Adds deep caramel sweetness that complements the pumpkin’s earthiness in the filling.
- 2 large eggs: Provide structure and richness to the creamy filling.
- 1/4 cup unsalted butter (melted): Infuses buttery richness into the filling for a silky mouthfeel.
- 1 (5-ounce) can evaporated milk: Creates a velvety and slightly caramelized custard texture.
- 1 teaspoon ground cinnamon: The warm spice that’s synonymous with pumpkin desserts.
- 1/2 teaspoon ground ginger: Adds a slight zing and brightness to balance sweetness.
- 1/4 teaspoon ground nutmeg: Offers a subtle nutty spice to round out the flavor profile.
- 1/4 teaspoon salt: Enhances all the flavors, preventing the pie from tasting flat or one-dimensional.
- 1 teaspoon vanilla extract or flavoring: Deepens the sweetness and adds comforting aromatic notes.
- 1 cup chopped pecans: Provides the crunch and natural nuttiness essential for the streusel topping.
- 1/2 cup firmly packed brown sugar (light or dark): Sweetens the streusel, caramelizing as it bakes for that delightful toffee hint.
- 1/4 cup all-purpose flour: Binds the streusel ingredients together for the perfect crumbly texture.
- 1/4 teaspoon salt: Balances sweetness, intensifying the depth of flavor in the topping.
- 3 tablespoons unsalted butter (melted): Brings buttery softness that holds the streusel crumbs without sogginess.
How to Make Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by heating your oven to 425°F and placing the unbaked pie crust on a rimmed baking sheet. This setup ensures the crust cooks evenly and the rimmed sheet catches any potential drips, keeping your oven clean.
Step 2: Mix the Pumpkin Pie Filling
In a large bowl, whisk together the canned pumpkin purée, brown sugar, eggs, and melted butter until smooth. Then add evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla, mixing until beautifully combined. This mixture gives you that silky, spiced filling that forms the heart of the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe.
Step 3: Bake the Filling
Pour the pumpkin filling into the prepared crust and bake it in the center of the oven for 30 minutes. This initial baking sets the custard beautifully so it’s perfectly firm but still creamy underneath the topping.
Step 4: Make the Pecan Streusel Topping
While the pie bakes, 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 until it forms a coarse, crumbly streusel. This step creates that signature crunchy topping that gives the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe its unforgettable texture.
Step 5: Add Streusel and Finish Baking
Remove the pie from the oven and generously sprinkle the streusel over the top of the partially baked custard. Reduce the oven temperature to 350°F and return the pie to bake for another 25 to 30 minutes, or until the pie is fully set and a toothpick inserted near the center comes out mostly clean. This slower finish allows the streusel to crisp up and brown wonderfully without burning the filling.
Step 6: Cooling the Pie
Once baked, allow the pie to cool completely on a wire rack. This step is crucial because it lets the filling fully set for clean slicing and enhances the flavors as they meld together.
How to Serve Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Garnishes
Top slices with freshly whipped cream, a scoop of rich vanilla ice cream, or even toasted marshmallow cream for an indulgent finish. These additions complement the pie’s sweet and spiced profile perfectly and add contrasting textures that delight every bite.
Side Dishes
Pair this pie with a simple cup of strong coffee, chai tea, or a glass of cold milk for balance. For festive meals, consider serving alongside roasted vegetables or savory dishes with garlic and herbs that offset the dessert’s sweetness wonderfully.
Creative Ways to Present
Try serving mini versions in individual tart pans for an elegant party dessert, or add a drizzle of caramel or maple syrup atop the streusel for extra decadence. You can also decorate with whole pecans around the edges for a rustic, inviting look that screams homemade comfort.
Make Ahead and Storage
Storing Leftovers
Store any leftover Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe in the refrigerator, covered tightly with plastic wrap or in an airtight container. The pie keeps well for 3 to 4 days, retaining its texture and flavor so you can enjoy it fresh without compromise.
Freezing
This pie freezes beautifully. Wrap it tightly in multiple layers of plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to one month. Thaw overnight in the refrigerator before reheating or serving chilled.
Reheating
Gently rewarm individual slices in a 300°F oven for about 10 to 15 minutes, tented with foil to avoid over-browning the streusel topping. Avoid microwave reheating as it can make the crust soggy and the filling rubbery.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Fresh homemade pumpkin purée works wonderfully and can enhance the flavor with a lighter, fresher taste. Just be sure it’s well-drained so the pie filling doesn’t turn out too watery.
What type of pie crust is best for this recipe?
A traditional flaky pie crust, either homemade or store-bought, works best. The crust should be sturdy enough to hold the moist filling and topping but tender enough to enjoy without overwhelming the pie.
Can I make the streusel topping ahead of time?
You can prepare the streusel topping a day ahead and keep it refrigerated. Just bring it back to room temperature before sprinkling it over the pie for even baking.
Is it necessary to bake the pie at two different temperatures?
Yes, the initial high temperature sets the filling quickly, helping it rise smoothly, while the lower temperature finish bakes the streusel topping slowly to prevent burning and ensures the filling cooks through evenly.
What’s the best way to slice the pie cleanly?
Use a sharp knife dipped in hot water and wiped dry before slicing each piece. This technique helps you cut through the custard and streusel cleanly without dragging or breaking the slices.
Final Thoughts
If you want a pumpkin pie that will wow guests and make your holiday table instantly cozy, the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe is a must-try. It’s the perfect blend of creamy filling, warm spices, and irresistibly crunchy pecan topping that feels like a hug in dessert form. I can’t wait for you to enjoy every delicious slice as much as I do!
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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 perfect blend of creamy pumpkin custard and a crunchy, buttery pecan streusel. Featuring warm spices like cinnamon, ginger, and nutmeg, this classic dessert delivers rich autumn flavors with a delightful nutty twist, ideal for holiday celebrations or cozy gatherings.
Ingredients
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
- Prepare the oven and 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 preparing the filling.
- Make the 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, cinnamon, ground ginger, nutmeg, salt, and vanilla extract. Mix well until fully combined and a creamy texture is achieved. Pour the mixture evenly into the prepared pie crust.
- Bake the pie base: Place the pie in the center rack of the preheated oven and bake for 30 minutes to set the pumpkin custard partially.
- Prepare the pecan streusel topping: While the pie bakes, combine chopped pecans, flour, 1/2 cup brown sugar, salt, and melted butter in a medium bowl. Use your fingers or a fork to blend the ingredients until the mixture forms a crumbly, slightly sticky streusel.
- Add streusel and continue baking: Remove the pie from the oven after 30 minutes. Evenly sprinkle the pecan streusel topping over the pie. Lower the oven temperature to 350°F (175°C) and return the pie to the oven.
- Finish baking: Bake the pie for an additional 25 to 30 minutes, or until the pie filling is fully set and a toothpick inserted near the center comes out mostly clean. The streusel should be golden and crisp.
- Cool and serve: Allow the pumpkin pie to cool completely on a wire rack before refrigerating. Serve chilled or at room temperature, optionally garnished with whipped cream, ice cream, or toasted marshmallow cream for extra indulgence.
Notes
- Use canned pumpkin purée rather than pumpkin pie mix for better control over sweetness and spices.
- Ensure the pie is completely cooled before refrigerating to maintain texture and flavor.
- For a nut-free version, omit pecans and increase streusel flour and brown sugar proportionally.
- To prevent crust edges from burning, you can shield them with foil after initial baking if necessary.
- Store leftovers covered in the refrigerator for up to 3 days.
