Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping combines the classic smooth, spiced pumpkin filling with a crunchy, sweet pecan streusel layer for an irresistible fall dessert. Featuring warm spices and a buttery crust, this pie is perfect for holiday gatherings and cozy celebrations.
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 oven and prepare crust: Preheat your oven to 425°F (220°C). Place the unbaked, prepared 9-inch pie crust on a rimmed baking sheet to catch any drips during baking and set it aside.
- Make the pumpkin filling: In a large bowl, whisk together the canned pumpkin purée, 1 cup brown sugar, 2 large eggs, and melted butter until smooth. Add evaporated milk, ground cinnamon, ginger, nutmeg, salt, and vanilla extract, mixing until fully combined and smooth. Pour this pumpkin filling evenly into the unbaked pie crust.
- Bake the pie initially: Place the pie in the center of the preheated oven and bake at 425°F for 30 minutes. This step begins to set the filling.
- Prepare the pecan streusel topping: While the pie bakes, combine the chopped pecans, 1/2 cup brown sugar, all-purpose flour, salt, and melted butter in a medium bowl. Use your fingers or a fork to press and mix the ingredients until a crumbly streusel texture forms; set this topping aside.
- Add topping and continue baking: After the initial 30 minutes, remove the pie from the oven and evenly sprinkle the pecan streusel topping over the pie surface. Reduce 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 at 350°F, or until the pie filling is set and a toothpick inserted into the center comes out mostly clean. This ensures the filling is cooked through but still creamy.
- Cool and serve: Remove the pie from the oven and allow it to cool completely at room temperature. For best flavor and texture, refrigerate before serving. Optionally, top slices with whipped cream, ice cream, or toasted marshmallow cream to enhance the dessert experience.
Notes
- Use canned pumpkin purée, not pumpkin pie mix, to control the sweetness and spice level.
- The initial high-temperature bake helps set the filling and prevents a soggy crust.
- Placing the pie on a rimmed baking sheet catches any spills and makes for easier oven handling.
- The streusel topping adds a delightful crunchy texture and nutty flavor contrast to the smooth pumpkin filling.
- Pie can be stored covered in the refrigerator for up to 3-4 days.
- For more richness, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- To prevent overbrowning, loosely cover the pie edges with foil if necessary during the second bake.
