Description
This Ultimate Pumpkin Pie features a creamy spiced pumpkin filling baked in a flaky pie crust, topped with a crunchy, buttery pecan streusel. Perfectly balanced with cinnamon, ginger, and nutmeg, this classic dessert is elevated with a sweet and nutty topping that adds texture and depth. Ideal for holiday gatherings or any cozy autumn dessert craving.
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
- Preheat 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 it aside while you prepare the filling.
- Make the Pumpkin Filling: In a large bowl, whisk together the canned pumpkin purée, firmly packed brown sugar, eggs, and melted butter until smooth. Then add the evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Mix everything thoroughly until the filling is well combined and smooth. Pour this mixture evenly into the prepared pie crust.
- Initial Bake: Place the pie in the center of the preheated oven and bake at 425°F for 30 minutes. This step helps set the pumpkin filling and create a nice crust layer.
- Prepare Pecan Streusel Topping: While the pie is baking, combine the chopped pecans, all-purpose 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 streusel texture. Set aside until the pie is ready for topping.
- Add Streusel and Continue Baking: After the initial 30 minutes, carefully remove the pie from the oven and sprinkle the pecan streusel evenly over the top. Reduce the oven temperature to 350°F (175°C), then return the pie to the oven. Bake for an additional 25 to 30 minutes, or until the pie filling is set and a toothpick inserted near the center comes out mostly clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely to room temperature. Once cooled, refrigerate the pie before serving to ensure it sets properly. When ready to serve, optionally top with whipped cream, vanilla ice cream, or toasted marshmallow cream for an extra indulgent touch.
Notes
- Use canned pumpkin purée, not pumpkin pie mix, to control the flavor and sweetness of the pie.
- Ensure the pie is cooled completely before refrigerating to maintain proper texture.
- To prevent a soggy crust, placing the pie on a rimmed baking sheet helps catch any overflow during baking.
- For added presentation, consider toasting the pecans lightly before making the streusel for extra flavor.
- Leftover pumpkin pie should be stored covered in the refrigerator and consumed within 3 to 4 days.
