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
Scale
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.
