Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping is the perfect holiday dessert combining a smooth, spiced pumpkin filling with a buttery, crunchy pecan streusel. Baked in a flaky pie crust, this classic pumpkin pie is elevated with a sweet and nutty topping, making it an irresistible treat for family and guests.
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: Preheat your oven to 425°F. Place the unbaked 9-inch pie crust on a rimmed baking sheet to catch any drips and set it aside.
- Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin purée, 1 cup brown sugar, eggs, and melted butter until blended. Stir in evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla extract, mixing until the filling is smooth and uniform. Pour this filling into the prepared pie crust.
- Bake the Pie Initially: Place the pie in the center of the preheated oven and bake for 30 minutes at 425°F to set the filling partially.
- Make the Pecan Streusel: While the pie is baking, combine chopped pecans, 1/2 cup brown sugar, flour, salt, and melted butter in a medium bowl. Use your fingers to press and crumble the mixture together to form a coarse crumble.
- Add Streusel and Continue Baking: Remove the pie from the oven after 30 minutes. Sprinkle the pecan crumble evenly over the top of the pumpkin filling. Lower the oven temperature to 350°F and return the pie to bake.
- Finish Baking: Bake the pie for an additional 25 to 30 minutes, or until the pie is fully set and a toothpick inserted near the center comes out mostly clean. This ensures the filling is cooked through and the streusel is nicely baked.
- Cool and Serve: Allow the pie to cool completely on a wire rack. Refrigerate to chill before serving. For extra indulgence, top with whipped cream, ice cream, or toasted marshmallow cream if desired.
Notes
- Use canned pumpkin purée, not pumpkin pie mix, for best results.
- Be sure to bake the pie on a rimmed baking sheet to prevent spills in the oven.
- The pecan streusel topping adds a delicious crunchy texture and nutty flavor to the classic pumpkin pie.
- Allowing the pie to cool fully and refrigerating improves the texture and enhances flavor.
- Serve with whipped cream or your favorite creamy topping for an extra-special dessert.
- Store leftover pie covered in the refrigerator for up to 4 days.
