If you’re dreaming of a dessert that captures the warm flavors of fall with a crunchy, nutty finish, you have to try the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe. This treat brings together the smooth, spiced pumpkin filling you love and the irresistible crunch of a buttery pecan streusel, creating layers of texture and flavor that will have everyone asking for seconds. Whether it’s for a holiday feast or a cozy night in, this recipe combines simplicity with indulgence in the best way possible.
Ingredients You’ll Need
The beauty of the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe lies in using straightforward, pantry-friendly ingredients that pack a punch in flavor. Each ingredient plays a vital role—from creating that creamy pumpkin base to building a perfectly crisp and nutty topping that contrasts beautifully.
- 1 (9-inch) unbaked pie crust: The buttery base that holds all the pumpkin goodness together.
- 1 (15-ounce) can canned pumpkin purée (not pumpkin pie mix): The smooth and naturally rich star of the pie filling.
- 1 cup firmly packed brown sugar (light or dark): Adds deep caramel sweetness both to the filling and topping.
- 2 large eggs: Essential for binding and giving the filling its custardy texture.
- 1/4 cup unsalted butter (melted): Adds richness to the filling, making it velvety smooth.
- 1 (5-ounce) can evaporated milk: Makes the filling creamy without overpowering pumpkin flavor.
- 1 teaspoon ground cinnamon: Provides a warm spice note that defines the pumpkin pie experience.
- 1/2 teaspoon ground ginger: Gives a gentle zing that complements the cinnamon perfectly.
- 1/4 teaspoon ground nutmeg: Adds a fragrant, nutty aroma critical to holiday pies.
- 1/4 teaspoon salt: Balances sweetness and enhances all the spices.
- 1 teaspoon vanilla extract or flavoring: Lifts the flavors with a smooth subtle sweetness.
- 1 cup chopped pecans: For that crunchy, toasty texture in the streusel topping that’s utterly addictive.
- 1/2 cup firmly packed brown sugar (light or dark): Sweetens the crunchy streusel and caramelizes beautifully when baked.
- 1/4 cup all-purpose flour: Helps bind the streusel topping while keeping it crumbly.
- 1/4 teaspoon salt: Enhances the nutty perfection of the pecans in the topping.
- 3 tablespoons unsalted butter (melted): Binds the streusel and gives it that rich, golden finish.
How to Make Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by heating your oven to 425°F and placing your unbaked pie crust on a rimmed baking sheet. This setup makes it easier to transfer the pie later and catches any drips, helping you avoid a mess.
Step 2: Mix the Silky Pumpkin Filling
In a large bowl, whisk together pumpkin purée, brown sugar, eggs, and melted butter until smooth. Then stir in the evaporated milk, cinnamon, ginger, nutmeg, salt, and vanilla. This mixture provides that iconic pumpkin pie flavor with the perfect balance between spice and sweetness. Pour everything into your crust, ready to bake.
Step 3: Bake the Pie Base
Bake your pie in the center rack of the oven for 30 minutes. During this time, the filling will start to set, and the crust will begin to crisp, setting the stage for our delicious streusel topping.
Step 4: Prepare the Pecan Streusel Topping
While the pie bakes, combine chopped pecans, brown sugar, flour, salt, and melted butter in a bowl. Use your fingers to pinch the mixture until it forms a crumbly topping. This streusel will add an irresistible crunch and toasty sweetness that takes this pumpkin pie to the next level.
Step 5: Add Streusel and Continue Baking
Remove the pie from the oven, sprinkle your pecan streusel evenly over the filling, then reduce the oven temperature to 350°F. Return the pie to the oven and bake for another 25 to 30 minutes. You’ll know the pie is done when the filling has mostly set and a toothpick inserted comes out almost clean.
Step 6: Cool Completely Before Serving
Patience is a virtue, especially with pumpkin pie. Let your pie cool completely to room temperature so the filling finishes setting and the flavors meld beautifully. Chilling it in the fridge before serving will give you clean, perfect slices every time.
How to Serve Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe
Garnishes
The crowning glory of this pie is its topping, but adding a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream takes it even higher. For a fun twist, try a spoonful of toasted marshmallow cream; its smoky sweetness pairs perfectly with the pecan streusel.
Side Dishes
This pie makes an incredible finale after a hearty meal. It pairs delightfully with spiced cider, coffee, or even a rich cup of hot chocolate. For a festive table, offer slices alongside roasted nuts or a cheese board for guests wanting a little savory contrast.
Creative Ways to Present
If you want to impress your guests, try cutting the pie into mini servings and topping each with a pecan half and a sprinkle of cinnamon. Serving the pie in pretty, individual mini tart shells is another fun, elegant idea that lets everyone enjoy their own personal portion of the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pie tightly with plastic wrap or foil and store it in the refrigerator. It will keep beautifully for up to 4 days, allowing you to savor that pumpkin and pecan magic well after the initial feast.
Freezing
To freeze, wrap the pie (or individual slices) in plastic wrap and aluminum foil for double protection. Frozen pumpkin pie with pecan streusel topping will keep for up to 2 months without losing its delicious texture and flavor. Thaw overnight in the fridge before serving.
Reheating
Warm your leftover slice gently in a preheated 325°F oven for 10-15 minutes to bring back the fresh-baked aroma and to restore that perfect texture. Avoid microwave reheating to keep the streusel crunchy and the filling intact.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can! Just be sure to cook and puree the pumpkin thoroughly so it reaches a smooth consistency similar to canned purée. Keep in mind that fresh pumpkin can have a bit more moisture, so you might need to adjust baking time slightly.
What can I substitute for evaporated milk?
If you don’t have evaporated milk on hand, you can substitute with an equal amount of whole milk or half-and-half. The texture might be a bit less creamy, but the pie will still be delightfully tasty.
Is it okay to make the streusel topping ahead of time?
Absolutely! You can mix the streusel ingredients and keep them in an airtight container for up to one day before baking. This can save you time on baking day while maintaining a fresh crumbly topping.
How do I know when the pumpkin pie is fully baked?
Look for the filling to be mostly set with only a slight jiggle in the center when you gently shake the pie. A toothpick inserted near the middle should come out mostly clean with just a few moist crumbs.
Can I make this pie gluten-free?
Yes, simply use a gluten-free pie crust and substitute the all-purpose flour in the streusel with a gluten-free flour blend. Make sure your other ingredients are certified gluten-free to avoid cross-contamination.
Final Thoughts
There’s truly nothing like the Ultimate Pumpkin Pie with Pecan Streusel Topping Recipe to bring warmth and joy to your dessert table. It’s comforting, decadent, and surprisingly simple to make. Once you try this recipe, it’s sure to become a beloved tradition—ready for every cozy gathering and holiday celebration. So roll up your sleeves and get ready to bake a slice of happiness!
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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 classic autumn dessert that blends a smooth, spiced pumpkin custard with a crunchy, buttery pecan streusel. Featuring a flaky pie crust and rich flavors of cinnamon, ginger, and nutmeg, this pie offers the perfect balance of creamy and crunchy textures. It’s ideal for holiday celebrations or cozy fall gatherings.
Ingredients
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 the oven: Preheat your oven to 425°F (220°C). Place the unbaked pie crust on a rimmed baking sheet to catch any spills and set it aside.
- Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, and melted butter until combined. Add evaporated milk, ground cinnamon, ground ginger, ground nutmeg, salt, and vanilla extract. Mix thoroughly until the filling is smooth and uniform. Pour this mixture evenly into the prepared pie crust.
- Bake the pie filling: Place the pie in the center of the preheated oven and bake at 425°F for 30 minutes. This initial baking helps set the custard layer.
- Make the pecan streusel topping: While the pie is baking, combine chopped pecans, flour, brown sugar, salt, and melted butter in a medium bowl. Use your fingers to gently press the mixture together to form a crumbly streusel texture. Set aside.
- Add the streusel and reduce temperature: Remove the pie from the oven after 30 minutes. Evenly sprinkle the pecan streusel topping over the partially baked pie. Then 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 near the center comes out mostly clean with just a few moist crumbs. The streusel should be golden and crisp.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. Chill it in the refrigerator to fully set the custard. Serve topped with whipped cream, ice cream, or toasted marshmallow cream, if desired.
Notes
- Use pure canned pumpkin purée, not pumpkin pie mix, for authentic flavor and texture.
- Placing the pie on a baking sheet helps catch any overflow and makes handling easier.
- Be careful not to overbake to avoid cracks in the custard.
- Allow the pie to cool fully and chill before slicing for best slicing results.
- For a nut-free version, omit the pecan streusel and substitute with a plain brown sugar crumble topping.
- Store leftovers covered in the refrigerator for up to 3-4 days.
