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
Scale
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.
