If you’re looking for a show-stopping fall dessert that’s both comforting and delightfully textured, this Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe is your new best friend. It combines the classic smooth pumpkin filling you love with a rich, buttery pecan streusel that adds the perfect crunch. Every bite bursts with warm spices and a hint of sweetness, making it a centerpiece dessert you’ll reach for year after year. Trust me, once you try this pie, it will quickly become your go-to recipe for every holiday and cozy get-together.
Ingredients You’ll Need
This Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe relies on simple, pantry-friendly ingredients that perfectly balance flavor and texture. Each ingredient plays a crucial role, from the creamy pumpkin filling to the crunchy, nutty topping that makes this pie unforgettable.
- Pie crust: A 9-inch unbaked crust forms the golden, flaky base to hold all that delicious filling.
- Pumpkin purée: The star of the show, canned pumpkin purée brings creamy texture and that classic autumn flavor.
- Brown sugar: Used both in the filling and the streusel, it adds richness and deep, molasses-like sweetness.
- Eggs: These bind the filling together, giving it a luscious, custard-like consistency.
- Unsalted butter: Melted butter infuses the pie with richness and makes the streusel topping perfectly tender.
- Evaporated milk: This adds creaminess and smoothness without watering down the flavors.
- Warm spices (cinnamon, ginger, nutmeg): A blend that defines the cozy, spiced character of the pumpkin filling.
- Salt: Enhances all the flavors and balances the sweetness.
- Vanilla extract: A subtle sweetness that rounds out the spice and pumpkin notes beautifully.
- Chopped pecans: The crunchy, buttery pecans are the highlight of the streusel topping, adding texture and nutty flavor.
- All-purpose flour: Combines with the sugar and butter to create the perfect crumbly streusel structure.
How to Make Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Step 1: Preheat and Prepare the Crust
Start by preheating your oven to 425°F. Place your unbaked 9-inch pie crust on a rimmed baking sheet to catch any drips and for easy handling. This step ensures your crust gets that lovely golden color and crunch while supporting the luscious filling.
Step 2: Whisk Together the Pumpkin Filling
In a large bowl, whisk together canned pumpkin purée, brown sugar, eggs, and melted butter until smooth. Then add evaporated milk, ground cinnamon, ginger, nutmeg, salt, and vanilla extract. Mixing until fully combined creates that signature silky and spiced pumpkin custard that everyone loves in a classic pie.
Step 3: Bake the Base Layer of the Pie
Pour the smooth filling into your prepared crust and bake it in the center of your oven for 30 minutes. This initial baking firms up the custard so it can support the streusel topping without sinking or becoming soggy.
Step 4: Prepare the Pecan Streusel Topping
While the pie bakes, mix together chopped pecans, brown sugar, all-purpose flour, salt, and melted butter in a medium bowl. Use your fingers to press the mixture together until it holds in clumps, creating a deliciously crumbly, nutty topping that will contrast wonderfully with the smooth filling.
Step 5: Add the Streusel and Finish Baking
Remove the pie from the oven after its first bake, then gently sprinkle the pecan streusel evenly over the filling. Reduce your oven temperature to 350°F, return the pie to the oven, and bake for another 25 to 30 minutes. The pie is done when the streusel is golden and the filling feels set but still moist at the center.
Step 6: Cool and Store
Allow your Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe to cool completely before refrigerating. This resting time lets the flavors meld beautifully and ensures clean slices when serving.
How to Serve Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Garnishes
Top off your perfectly baked pumpkin pie with a generous dollop of freshly whipped cream for that classic touch. For an extra special finish, try adding a sprinkle of toasted pecans, a light dusting of cinnamon, or even a drizzle of caramel sauce. These simple additions enhance flavor and add an elegant appeal that will impress your guests.
Side Dishes
This pie pairs wonderfully with warm beverages like spiced chai or rich coffee to balance its sweetness. On the savory side, a plate of roasted autumn vegetables or a simple green salad offers a fresh contrast if you’re serving it as part of a larger holiday meal.
Creative Ways to Present
For a fun twist, slice individual servings into mini mason jars topped with whipped cream and extra pecan streusel for a portable delight. You can also serve warm pie slices with a scoop of vanilla bean ice cream or a toasted marshmallow cream topping for that campfire-inspired warmth and gooey texture.
Make Ahead and Storage
Storing Leftovers
Store leftover pumpkin pie covered loosely with plastic wrap or foil in the refrigerator. This will keep the pie fresh and maintain the integrity of the moisture and texture, especially the delicate pecan streusel topping. Enjoy within 3 to 4 days for best quality.
Freezing
If you want to make your Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe ahead of time, you can freeze it either before adding the streusel or after it’s fully baked and cooled. Wrap the pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
To reheat refrigerated or thawed pumpkin pie, warm it gently in a 325°F oven for about 15 minutes to revive the crispness of the streusel without drying out the custard. Avoid microwaving to keep the texture intact.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth before using it in this recipe. Keep in mind fresh pumpkin may have a slightly different moisture content and flavor intensity, so you might need to adjust the seasoning slightly.
Is it okay to substitute pecans with other nuts in the streusel?
Yes! Walnuts or almonds work beautifully as alternatives if you’re not a pecan fan or have allergies. They offer different textures and flavors but maintain that wonderful crunch vital for the streusel topping.
Why does the recipe call for evaporated milk instead of regular milk?
Evaporated milk provides creaminess and richness without adding extra liquid, which helps the pie filling set properly while keeping it silky and smooth. Regular milk might make the filling too loose or watery.
How do I prevent the pie crust edges from burning?
Using a rimmed baking sheet beneath the pie helps shield the crust edges. You can also cover the crust edges with foil or a pie crust shield halfway through baking to prevent them from over-browning.
Can I make this pie vegan or dairy-free?
To make a dairy-free version, substitute the butter with coconut oil or vegan margarine and use a non-dairy evaporated milk alternative (like canned coconut milk). Swap eggs with flax or chia seed “eggs” to make it fully vegan, though texture may vary slightly.
Final Thoughts
This Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe is truly a game-changer for your fall baking. The cozy, spiced pumpkin filling paired with that irresistibly crunchy pecan streusel will win over family and friends every time. I guarantee that once you bake this pie, it’ll become a treasured favorite recipe you want to share again and again.
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Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ultimate Pumpkin Pie with Pecan Streusel Topping is a delicious and festive dessert perfect for fall and holiday gatherings. It features a smooth, spiced pumpkin filling baked in a flaky pie crust, topped with a crunchy, buttery pecan streusel for an irresistible texture contrast.
Ingredients
Pie Crust
- 1 (9-inch) unbaked pie crust
Pie 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 (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 Pie Filling: In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, and melted butter until well combined. Add evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Mix until the filling is smooth and uniform.
- Fill and Bake the Pie: Pour the prepared pumpkin filling into the unbaked pie crust. Place the pie in the center of the oven and bake at 425°F for 30 minutes to set the initial layer.
- Prepare Pecan Streusel: While the pie bakes, combine the chopped pecans, all-purpose flour, brown sugar, salt, and melted butter in a medium bowl. Use your fingers to press the mixture slightly to form coarse crumbs, creating the streusel topping.
- Add Streusel Topping and Continue Baking: After 30 minutes, carefully remove the pie from the oven. Evenly sprinkle the pecan streusel over the top of the pie filling. Reduce the oven temperature to 350°F (175°C) and return the pie to bake for another 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: Once baked, remove the pie from the oven and allow it to cool completely on a wire rack. Refrigerate the pie before serving. For an extra treat, serve with whipped cream, ice cream, or toasted marshmallow cream as desired.
Notes
- Be sure not to use canned pumpkin pie mix, as it already contains spices and sweeteners which can alter the recipe.
- Using a rimmed baking sheet under the pie crust prevents drips from causing oven messes.
- Cooling the pie completely before slicing ensures clean cuts and perfect texture.
- Store leftover pie refrigerated and consume within 3-4 days for best freshness.
- For a dairy-free version, substitute evaporated milk with coconut milk and use vegan butter.
