Description
This Ultimate Pumpkin Pie features a creamy, spiced pumpkin filling baked in a flaky pie crust and topped with a crunchy pecan streusel. Perfect for holiday dessert tables, this recipe combines traditional pumpkin pie flavors with a sweet, nutty topping that adds texture and depth, making it an irresistible treat for pumpkin lovers.
Ingredients
Scale
Pie Crust
- 1 (9-inch) unbaked pie crust
Pumpkin Filling
- 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. Place the unbaked 9-inch pie crust on a rimmed baking sheet to catch any spills during baking and set aside.
- Mix 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, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Mix well until fully combined and smooth. Pour the filling evenly into the prepared pie crust.
- Bake Initial Pie: Place the pie in the center of the preheated oven and bake at 425°F for 30 minutes to start setting the filling.
- Prepare 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 mix and press the ingredients together, forming a crumbly streusel texture. Set aside.
- Add Streusel and Continue Baking: After the initial 30 minutes, carefully remove the pie from the oven. Sprinkle the pecan streusel topping evenly over the pumpkin filling. Reduce oven temperature to 350°F.
- Bake to Finish: Return the pie to the oven and bake 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.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Refrigerate to set further if desired. Serve topped with whipped cream, ice cream, or toasted marshmallow cream for an extra indulgent touch.
Notes
- The pie crust can be homemade or store-bought depending on your preference and time availability.
- For extra flavor, consider adding a pinch of cloves or allspice to the pumpkin filling spices.
- To avoid a soggy bottom crust, ensure the pie is baked on a rimmed baking sheet to catch spills and promote even heat distribution.
- The pie can be stored covered in the refrigerator for up to 3-4 days.
- Bring the pie to room temperature before serving for the best flavor and texture.
