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
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
- 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.
